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The Best Ever Pancakes

32 reviews
Test Kitchen Approved
Total Time

Prep: 15 min. Cook: 5 min./batch

Makes

12 servings

I'm not joking when I say I make pancakes every weekend. I love them in any form and variation. —James Schend, Culinary Deputy Editor, Taste of Home
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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
  • Optional: Mixed fresh berries, whipped cream, maple syrup and butter

Directions

  1. In a large bowl, whisk together the first 5 ingredients. In another bowl, whisk remaining ingredients; stir into dry ingredients just until moistened.
  2. 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. Serve with toppings as desired.

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.

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