The Best Ever Pancakes
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
Total TimePrep: 15 min. Cook: 5 min./batch
- 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
- 1/4 cup butter, melted
- 1 teaspoon vanilla extract
- In a large bowl, whisk together the first five 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
Nutrition Facts3 pancakes: 360 calories, 15g fat (8g saturated fat), 126mg cholesterol, 817mg sodium, 45g carbohydrate (10g sugars, 1g fiber), 10g protein.
Originally published as The Best Ever Pancakes in Taste of Home February/March 2019
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