The aroma of freshly made pancakes fills the air, inviting everyone to gather around the breakfast table. This recipe for perfectly crispy pancakes takes just about 30 minutes to prepare and cook, delivering a delightful result that will have your family and friends asking for seconds. The perfect balance of ingredients ensures a light yet crispy texture that makes for an unforgettable breakfast experience.
This recipe is ideal for anyone looking to elevate their morning routine or impress during a weekend brunch. These pancakes can be made ahead of time and stored, providing a quick and delicious option for busy mornings.
Why You’ll Love This Recipe
- Each pancake emerges perfectly golden and crispy on the outside.
- The combination of buttermilk and baking soda creates fluffiness.
- They can easily be made in large batches for a crowd.
- This recipe allows for a few lumps in the batter, making it hassle-free.
What You’ll Need
Here’s everything you’ll need to create mouthwatering pancakes.
For the Pancake Batter
- 2 cups all-purpose flour
- 3 tablespoons sugar
- 1 ½ teaspoons baking powder
- 1 ½ teaspoons baking soda
- 1 ¼ teaspoons kosher salt
- 2 ½ cups buttermilk
- 2 large eggs
- 3 tablespoons unsalted butter, melted
- Coconut oil for the pan (vegetable or canola oil can be used as well)
Unsalted butter keeps flavor balanced; any oil works.
Substitutions & Swaps
- All-purpose flour can be replaced with whole wheat flour.
- Use maple syrup instead of sugar for added flavor.
- Non-dairy milk can substitute buttermilk.
- Egg replacement is viable with a flaxseed mixture.
How to Make It
Let’s dive into making these delicious pancakes!
1. Whisk dry ingredients
Whisk flour, sugar, baking powder, baking soda, and kosher salt together in a bowl until well combined.
2. Combine wet ingredients
In a medium bowl (or the measuring cup you measured your buttermilk in), whisk the eggs into buttermilk. Gently whisk this mixture into your dry ingredients— it’s okay if more than a few lumps remain.
3. Add melted butter
Add the melted butter and (still) gently whisk everything together, moving toward the outside of the bowl, until all ingredients are incorporated. Do not overbeat; a few lumps are fine, trust!
4. Chill if desired
If you like, the batter at this stage can be refrigerated for an hour or two to enhance flavors.
5. Heat the skillet
Heat a large nonstick griddle or skillet, preferably cast-iron, over medium heat for a few minutes until visibly hot. Add 1-2 tablespoons oil to the skillet and turn heat down to medium-low.
6. Cook pancakes
Using a measuring cup, ladle 1/4-1/3 cup batter into the skillet, depending on how large you like your pancakes. If using a large skillet or griddle, feel free to make one or two more.
7. Flip when ready
Once you notice a few bubbles rising on the surface and the bottoms are nicely browned (this will take about 2 to 4 minutes), flip them over. Cook until the other sides are lightly browned, which takes another 2 minutes or so.
8. Keep pancakes warm
If you’re making a bunch at a time, move pancakes as they’re ready to a wire rack set inside a rimmed baking sheet and keep in a 325° oven until all the batter is cooked and you’re ready to serve.
How to Store It
Fridge: store for up to 3 days in an airtight container.
Freezer: yes, pancakes freeze well for quick meals.
Reheat: microwave for 20-30 seconds, or until warm.
Tips for Best Results
- Use a cast-iron skillet for optimal crispiness.
- Ensure oil is hot to achieve a golden crust.
- Avoid over-mixing to keep pancakes fluffy.
- Allow batter to rest if refrigerating for best texture.
Serving Suggestions
- Stack with fresh berries and maple syrup.
- Serve alongside crispy bacon for a hearty meal.
- Add a dollop of whipped cream and fruit for a sweet treat.
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