Pancakes from Scratch
Nothing beats a stack of fluffy homemade pancakes on a Saturday morning or after church on Sunday. These come out tender and golden every single time, and they taste so much better than anything from a box. This is the recipe I've been using for years, and folks always come back for seconds.
Cooking tutorial
Browse more on YouTubeIngredients
- 2 cups all-purpose flour
- 2 tbsp granulated sugar
- 2 tsp baking powder
- 1 tsp baking soda
- 1/2 tsp salt
- 2 large eggs
- 2 cups buttermilk (or regular milk)
- 4 tbsp butter, melted and cooled slightly
- 1 tsp vanilla extract
- Butter or oil for the griddle
Instructions
- 1
In a large bowl, whisk together the flour, sugar, baking powder, baking soda, and salt until everything's mixed well.
- 2
In another bowl, beat the eggs then stir in the buttermilk, melted butter, and vanilla until smooth.
- 3
Pour the wet ingredients into the dry ingredients and stir gently with a wooden spoon or spatula just until combined—it's okay if there are a few lumps, don't overmix or your pancakes will be tough.
- 4
Let the batter rest for about 5 minutes while you heat up your griddle or large skillet over medium heat, then lightly grease it with butter or oil.
- 5
Pour about 1/4 cup of batter onto the hot griddle for each pancake and cook until bubbles form on top and the edges look set, about 2 to 3 minutes.
- 6
Flip the pancakes and cook the other side until golden brown, another 1 to 2 minutes.
- 7
Keep the finished pancakes warm on a plate in a 200°F oven while you cook the rest, and serve hot with butter and syrup.
Pro Tips
- ★Don't overmix that batter—a few lumps are fine and will give you lighter, fluffier pancakes.
- ★If you don't have buttermilk, add 2 tablespoons of white vinegar or lemon juice to regular milk and let it sit for 5 minutes before using.