Filed Under: Breakfast

The Best Pancake Recipe

Recipe By Tessa Arias
  |  
February 19th, 2019
4.86 from 7 votes
4.86 from 7 votes

The ONLY pancake recipe you'll ever need! These buttermilk pancakes are fluffy in the center, crispy and buttery at the edges, and so easy to make. The whole family will love them!

Yield: 12 pancakes

Prep Time: 10 minutes

Cook: 20 minutes

Tessa's Recipe Rundown...

Taste: The buttermilk makes these pancakes super flavorful, and when coupled with real maple syrup and fresh fruit it’s breakfast perfection!
Texture: Ultra tender and fluffy with slightly crispy buttery golden brown edges. Obsessed.
Ease: Super easy, though my first pancake is always the ugly one.
Pros: This may very well become your go-to pancake recipe every weekend from here on out.
Cons: None!!
Would I make this again? Always and forever.

This is the recipe that will swear you off pancake mixes forever.

At least I hope so!!

Tall stack of pancakes with butter, maple syrup, and berries

To be perfectly honest, I’ve never been a huge pancake fan. I usually prefer French toast or waffles.

I think that’s because pancakes at most restaurants are so boring and bland both in terms of flavor and texture.

Stack of pancakes cut into with a fork

But these babies are the opposite. I LOVE pancakes with crispy caramelized buttery golden brown edges. The contrast of those edges with the fluffy and tender interior is my favorite. Add a healthy dose of maple syrup and it’s heaven on a plate.

Overhead look of pancakes with golden brown cripsy edges

How to Make the BEST Pancake Recipe

Do I have to use buttermilk?

For best results, yes. And you want the best right? That’s why you’re reading about the BEST pancake recipe!

I’ve done extensive side-by-side testing on buttermilk vs. buttermilk substitutes or vs. regular milk. You can read about my experiments here: Buttermilk 101.

At the end of the day, I find nothing quite compares to the taste and thick texture of the real thing. So if you can, I’d recommend using real buttermilk.

If you can’t, you can use this substitute: 2 scant cups whole milk + 1 tablespoon distilled vinegar or lemon juice

How to Make Fluffy Soft Pancakes

There are two keys to fluffy pancakes. First, make sure your baking powder and baking soda are FRESH. You can learn more about chemical leaveners and how to test if they’re fresh here.

Second, don’t overmix the batter! There must be some lumps and even streaks of flour remaining in the batter. Be gentle here! Even a little bit of overmixing can produce pancakes that are rubbery and tough instead of tender and fluffy.

How to Cook Pancakes with Golden Crispy Edges

First, a large nonstick skillet or griddle or a cast iron pan are best for frying up pancakes. You want to make sure the butter is hot before you pour any batter into the pan, but you only want the pan heated to medium heat. This will help you get golden edges with pancakes that are perfectly cooked through in the center.

So start by heating the pan over medium until it feels hot. This will take a few minutes. Place pats of butter on the pan where you will pour out the batter. Don’t cook more than 3 pancakes at once if you’re using a 12-inch pan.

Allow the butter the melt completely and get hot before ladling the batter by the 1/4 cup into the pan. This will make sure you get those golden crispy edges. However, if you don’t like those edges, you may want to cook a little lower and slower.

Allow the pancakes to cook without touching until large bubbles appear all over the surface of the batter, about 3 minutes (less time for a paler pancake). Using a thin wide plastic spatula, flip the pancakes with confidence through the wrist and continue to cook for 2 to 3 minutes or until done. I find the first one or two pancakes are always the ugliest and they make great chef’s samples 😉

How to Make Pancakes Ahead of Time

If you’re making a big patch, keep the oven warm at 200°F and transfer the cooked pancakes to a cooling rack set over a rimmed sheet pan. The cooling rack helps prevent the pancakes from getting soggy. Only keep the pancakes warm for about a half hour using this method.

Freezing pancakes:

Place a sheet of parchment paper between layers of pancakes and place in an airtight container. Freeze for up to 2 months. Reheat in the microwave uncovered for about 1 to 2 minutes, or until heated through.

Pancake with a piece cut out on a fork

More Pancake & Breakfast Recipes

4.86 from 7 votes

How to make
Best Pancake Recipe

Yield: 12 pancakes
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
The ONLY pancake recipe you'll ever need! These buttermilk pancakes are fluffy in the center, crispy and buttery at the edges, and so easy to make. The whole family will love them!

Ingredients

  • 2 cups (254 grams) all-purpose flour
  • 2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1/4 cup (50 grams) granulated sugar
  • 2 cups buttermilk
  • 2 large eggs
  • 2 tablespoons (28 grams) butter, melted, plus more for frying
  • Maple syrup, for serving

Directions

  1. In a large bowl combine the flour, baking powder, baking soda, salt, and sugar.
  2. In a small bowl whisk together the buttermilk, eggs, and butter. Add to the flour mixture and stir until combined with a couple streaks of flour remaining. Don’t overmix. If not using immediately, cover and refrigerate for up to a day.
  3. Heat a skillet or griddle over medium-high heat. Add a generous pat of butter and allow to melt and become hot. Drop the batter by 1/4-cup spoonfuls into the skillet then reduce the heat to medium. Cook until the bubbles form all across the top of the pancakes then flip and continue to cook until golden brown, about 3 minutes per side. Repeat with remaining batter.
  4. If not serving the pancakes immediately, keep warm on a baking sheet in a 200°F oven. Serve with maple syrup and extra butter, if desired.
Course: Breakfast
Cuisine: American

About Tessa...

I share trusted baking recipes your friends will LOVE alongside insights into the science of sweets. I'm a professionally trained chef, cookbook author, and cookie queen. I love to write about all things sweet, carb-y, and homemade. I live in Phoenix, Arizona (hence the blog name!)

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  1. #
    Barb — February 22, 2019 at 7:14 am

    I’d like to cut back on the sodium. How would the recipe turn out if I omitted the salt? There is a lot of sodium in the leaveners. Thank you.

    • #
      Tessa — February 22, 2019 at 3:39 pm

      Hi Barb – I wouldn’t recommend omitting the salt completely otherwise you’d be left with very bland pancakes.

  2. #
    Brenda J Dodd — February 22, 2019 at 1:35 pm

    I keep buttermilk ‘powder’ in my pantry. Can I use this or do i need to use the liquid? If I can, then how do I use it here?

  3. #
    Ramona Robuck — February 23, 2019 at 5:16 pm

    Made these pancakes this morning for my 7 year old grandson. He said they’re “super good” & “Granny, you have to give my mama your recipe”! That’s the highest praise attainable!

    • #
      Tessa — February 25, 2019 at 3:27 pm

      Awe that’s so wonderful!! Thanks for sharing 🙂

  4. #
    Brittany Fowle — March 5, 2019 at 8:31 am

    You have turned me into a rock star. This recipe embodies everything I love about pancakes and I am so happy I have found you! I have also made a couple of your other recipes and all winners. Thank-you so so much!!!

    • #
      Tessa — March 6, 2019 at 2:35 pm

      YAY!! What a wonderful comment!! xo

  5. #
    Andrew Gomes — March 5, 2019 at 12:09 pm

    Thanks, very Nice.

  6. #
    Lora — March 5, 2019 at 5:37 pm

    Hi Tessa, I tried this recipe a while ago and my kids loved it. Its fluffy and tasty. The sweetness is jut right to pair with other toppings. This recipe helped me make my breakfast menu complete. Thanks tessa. Good job!

    • #
      Tessa — March 6, 2019 at 2:34 pm

      Woohoo!! So happy to hear this.

  7. #
    Linda — March 7, 2019 at 2:44 pm

    How do you get that malted taste you have in pancakes at the pancake houses? Thank you.

  8. #
    Ronald — March 7, 2019 at 10:22 pm

    Too perfect thank you for sharing the secret of making such delicious cakes. 123movies

  9. #
    Sonia — March 9, 2019 at 10:47 am

    Light as clouds!! Amazing!!! I didn’t have buttermilk so I had to substitute 2 cups of milk & lemon juice. That had me worried. The pancakes are amazing.

  10. #
    Cherise — March 15, 2019 at 5:09 pm

    These pancakes were delicious! Thank you for the recipe I will be sharing with family and friends like always.

  11. #
    Mary — March 29, 2019 at 5:42 am

    Can I use a buttermilk substitute. I don’t keep buttermilk on hand and it’s 30 min drive to the store. Have Neve heard of buttermilk powder our stores don’t carry it.

  12. #
    SusyMae — June 7, 2019 at 4:11 pm

    So delicious and yummy!

  13. #
    Cammy — August 19, 2019 at 4:29 am

    Fabulous pancakes! So much better than a mix. I was surprised by how thick the batter was but they cooked up nicely & were delicious

  14. #
    Emilie — August 19, 2019 at 7:44 am

    Hi Tessa ! How delicious these pancakes are ? There are no words to describe them … they are fluffy, moist, sweet enough, rich, so flavorful, tender, perfect … Yes, I LOVE them. I found this recipe as good as another one. (A secret recipe) I added a few chocolate chunks, a few blueberries, a zest of a lemon… It was AMAZING. I truly recommend making this recipe (all weekends)
    Thank you 🙂 Xo

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