The Best Ever Pancakes

Name: The Best Ever Pancakes
Prep time: 15 min
Cook time: 5 min
Total time: 20 min
Yield: 12 pancakes.
Ingredients: 1-1/2 cups all-purpose flour; 2 tablespoons sugar; 1 teaspoon baking powder; 1/2 teaspoon baking soda; 1/2 teaspoon salt; 1 cup buttermilk; 2 large eggs, room temperature; 1/4 cup butter, melted; 1 teaspoon vanilla extract

I'm not joking when I say I make pancakes every weekend. I love them in any form and variation. —James Schend, Taste of Home Deputy Editor

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Ingredients

1-1/2 cups all-purpose flour
2 tablespoons sugar
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 cup buttermilk
2 large eggs, room temperature
1/4 cup butter, melted
1 teaspoon vanilla extract

Directions

In a large bowl, whisk together the first 5 ingredients. In another bowl, whisk remaining ingredients; stir into dry ingredients just until moistened.
Preheat griddle over medium heat. Lightly grease griddle. Pour batter by 1/4 cupfuls onto griddle; cook until bubbles on top begin to pop and bottoms are golden brown. Turn; cook until second side is golden brown.

Test Kitchen tips

To make these pancakes lactose free, replace the buttermilk and butter with lactose-free 2% milk and lactose-free butter or dairy-free margarine.

If you want to make them completely dairy free, replace buttermilk with any plant-based milk, like soy or almond, and use melted shortening in place of the butter.

Nutrition Facts

3 pancakes: 360 calories, 15g fat (8g saturated fat), 126mg cholesterol, 817mg sodium, 45g carbohydrate (10g sugars, 1g fiber), 10g protein.

Reviews

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Average Rating:

sgronholz

Feb 19, 2020

What a great recipe for delicious, fluffy pancakes! A new favorite and something we'll be enjoying often.
Zachary

Jan 28, 2020

They nice and fluffy
Ajaxmolly

Jan 26, 2020

Truly delicious!! I use powdered buttermilk , as it's so handy and I always have it on hand. Just put the powder in with the dry ingredients, and the water in the liquids! I made with fresh blueberries, and can't wait to make them again. I didn't even use any syrup, just buttered and enjoyed!
Robert

Jan 26, 2020

Okay, I'm a Southern guy. Been cooking and eating pancakes for many years. Anybody who thinks these are the best has never eaten Aunt Jemima pancakes. We ate these, but promptly threw away the recipe.
Sus

Jan 26, 2020

This is my favorite recipe except I use vegetable oil instead of butter. Next time I make them I’ll add butter. I also add extra milk to thin the batter down somewhat as I don’t care for really thick pancakes. It doesn’t affect the flavor, it only affects thickness
Mary Ellen

Jan 24, 2020

Have a great taste but not as fluffy as I was expecting... I added some strawberries and mini choc chips to the batter... it was a great addition
Rosey

Dec 27, 2019

I change up gluten free flour and almond milk for buttermilk, and it's perfect.
bakingmad

Jul 11, 2019

These really are the best pancakes ever! The recipe is actually 1-1/2 times a pancake recipe that was printed in "Taste of Home" magazine years ago. I had almost given up making homemade pancakes before finding it and I've been making it ever since. The recipe couldn't be easier and makes the thick, fluffy pancakes we prefer. When making homemade pancakes is this easy, why would anyone use a mix?! An added bonus is knowing you're serving your family something made from all natural ingredients with no artificial flavors, additives, or chemicals. And that's something you can feel good about!
PageRD

May 1, 2019

These pancakes are delicious. They are light and fluffy. The batter is very thick so I added some milk to make it more spreadable.
cindiak

Apr 15, 2019

I would eat pancakes every day. These remind me of the pancakes you'd get in a restaurant...so light and fluffy. I always add some cinnamon to the batter.