Pancakes are more than a meal -- they're an interactive experience that turns breakfast into fun. Fortunately, the batter stirs together quickly and is super flexible, with lots of variations included here.
Pancakes have international charm -- the French have crepes, Indians have dosas, Chinese have a thin version served with Peking duck, and the Swedes, Russians, and Hungarians have their own style of pancake. Even the humble buttermilk pancake has international appeal. While some pancakes are savory in the United States, it is the beloved buttermilk breakfast stack that is the most popular. This syrup-drizzled version is also called flapjacks, griddlecakes, and hotcakes. Pancakes are so popular in the United States that there is a National Pancake Week, celebrated each February. Learn to make basic buttermilk pancakes here and how to make substitutions and stir in fruit.
This recipe takes about 25 minutes, start to finish, and makes 12 standard-size pancakes or 40 mini pancakes.
1. Stir Together the Batter
Tip: To save time in the morning, combine the dry ingredients the evening before in a sealable storage bag.
Tip: To make sour milk, place 4 teaspoons lemon juice or vinegar in a 2-cup glass measuring cup. Add enough milk to equal 1-1/2 cups total liquid. Let the mixture stand for 5 minutes before using.
2. Cook the Pancakes
Cook over medium heat for 1 to 2 minutes on each side or until pancakes are golden brown. The pancakes are ready to turn over when the top surfaces are bubbly and the edges look slightly dry (see photo, above).
3. Serve the Pancakes
If desired, stir one of the following fruits into the pancake batter: