Fluffy Pancake Recipe

Pouring syrup over my favorite pancake recipe.

This homemade pancake recipe is easy to make from scratch with simple ingredients. Enjoy a stack of these fluffy pancakes for a weekend breakfast with some maple syrup!

Prep Time: 10

Cook Time: 10

Total Time: 20

Servings:

Ingredients

¼ cup unsalted butter , plus more for the griddle
2 cups all-purpose flour
¼ cup granulated sugar
2 teaspoons baking powder
1 teaspoon baking soda
¾ teaspoon salt
1 ½ cups milk
2 large eggs , whisked
2 teaspoons vanilla extract

For serving: Syrup, Fresh berries

Instructions

Preheat a griddle to 325°F, or a skillet over medium-high heat. Melt 1/4 cup butter in the microwave and set aside to cool for 3 minutes.
In a large bowl, whisk together 2 cups flour, 1/4 cup sugar, 2 teaspoons baking powder, 1 teaspoon baking soda, and 3/4 salt. Make a well in the center and pour in 1 1/2 cups milk, melted butter, 2 eggs and 2 teaspoons vanilla. Start whisking from the center and then incorporate the flour, just until most the lumps are gone and the batter is smooth. If the batter is too thick, add another splash of milk. If it's too thin add 1 Tablespoon flour.
Coat the griddle (or skillet) with a spray oil and then butter. Pour 1/4 cup batter into individual circles. Cook 2 minutes, or until bubbles appear. Flip and cook 1 minute, or just until golden.
Serve immediately or place on a baking sheet in the oven at 175°F to keep warm.

Notes

Storage: Once the buttermilk pancakes have completely cooled, store them in an airtight container in the refrigerator up to 4 days.

Freeze: Let cool and then place in a large zip-top bag. Place in freezer for use within 2 to 3 months. When ready to eat, reheat in the microwave or toaster oven for 30 seconds.

Reheat: Pop them in the microwave for a softer texture or the toaster for a slightly crispier bite.

Nutrition