Breakfast

Pancakes

Name: Pancakes
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 4 servings
Cuisine: American
Ingredients: 2 eggs; 3 tbsp sugar; 1 1/4 cups buttermilk; 1 tsp kosher salt; 2 tbsp melted butter; 1 1/3 cups flour; 1 tsp baking powder; 1 tsp baking soda

These are my favourite pancakes. I now realize there are different types of pancakes. Some pancakes are a bit dry but fluffy. I prefer these pancakes moist and slightly chewy in texture. So easy to make and delicious.

5.0 (1)

Prep

10 min

Cook

15 min

Total

25 min

Serves

Style

💰 Everyday

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Ingredients

Servings:

2 eggs
3 tbsp sugar
1 1/4 cups buttermilk
1 tsp kosher salt
2 tbsp melted butter
1 1/3 cups flour
1 tsp baking powder
1 tsp baking soda

Instructions

1
Whisk the eggs, buttermilk, sugar, and kosher salt in a bowl. Add the melted butter while whisking.
2
Combine the dry ingredients (flour, baking soda, and baking powder) and sift them over the wet ingredients. Whisk everything together to combine.
3
Heat a skillet over medium heat. Brush it with oil. Cook your pancakes in batches, using a 1/3 cup (80ml) measure for each pancake. Cook until the bottom is golden and there are large bubbles on top (about 3 minutes). Flip and cook the pancakes on the other side for a minute or two until cooked through. Repeat with the remaining batches. Serve with butter and maple syrup.

FAQ

Can you make this pancake batter ahead of time?+

Yes, you can refrigerate the batter for up to 24 hours in an airtight container, though it's best used within a few hours for fluffier pancakes. If the batter thickens overnight, thin it with a splash of buttermilk before cooking.

What can I substitute for buttermilk in this recipe?+

You can use regular milk mixed with 1 tablespoon of lemon juice or vinegar and let it sit for 5 minutes, or use plain Greek yogurt thinned with a bit of milk. Both work well and give you similarly tender pancakes.

Why are my pancakes coming out dense and flat?+

You're likely overmixing the batter—stop whisking once the dry ingredients are just combined, even if there are small lumps. Also make sure your baking soda and baking powder aren't expired, as they lose potency over time.

How should I store leftover pancakes?+

Store cooled pancakes in an airtight container in the refrigerator for up to 3 days, or freeze them for up to 3 months. You can reheat them quickly in a toaster or skillet to restore their texture.