For the ultimate fluffy pancakes, include both baking soda (for leavening) and baking powder (for bubbles and height) in the batter and sift the dry ingredients before mixing.

Source: Better Homes and Gardens
Advertisement

Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Sift flour, sugar, baking powder, baking soda, and salt into a large bowl. (This ensures equal distribution of the leaveners: baking powder and soda.) In another bowl combine egg, buttermilk, and oil.

    Advertisement
  • Add the egg mixture all at once to the flour mixture. Stir just until moistened; the batter should be slightly lumpy. Warning: Overmixing results in tough pancakes.

  • Pour 1/4 cup batter onto a hot, lightly greased griddle. Cook over medium heat 1 to 2 minutes each side or until golden brown. Flip when top is bubbly and edges look slightly dry.

PB-Banana Crunch:

Stir in a handful of Cap’n Crunch cereal. Top with melted peanut butter, banana slices, and more cereal.

Buckwheat with Fig and Prosciutto:

Swap buckwheat flour for 1/2 cup of the 13/4 cup flour. Stir in 2 tsp. chopped fresh sage. Top with figs, prosciutto, and balsamic glaze.

Chocolate & Vanilla:

Stir in 1 tsp. vanilla bean paste and 1/2 cup chopped dark chocolate. Top with whipped cream and chopped chocolate.

Lemon-Ricotta with Roasted Strawberries:

Swap 1/4 cup ricotta cheese for 1/4 cup of the buttermilk. Stir in 1 Tbsp. lemon zest. Top with roasted strawberries.

Cornmeal with Blueberries & Feta:

Swap 1/2 cup cornmeal for 1/2 cup of the flour. Stir in 1/2 cup fresh corn kernels. Top with blueberries, crumbled feta, more corn, and honey.

Cinnamon-Pear:

Swap packed brown sugar for granulated. Stir in 1/4 tsp. cinnamon. Top with sautéed pears and maple syrup.

*

Place 11/2 Tbsp. lemon juice in a glass measuring cup and add enough milk to total 11/2 cups. Let stand 5 minutes before using.

Make Ahead:

Layer cooked pancakes between waxed paper in a freezer bag. freeze up to 3 months. to reheat, place a pancake between paper towels; microwave 45 to 60 seconds, flipping once.

Nutrition Facts

184 calories; 5 g total fat; 1 g saturated fat; 3 g polyunsaturated fat; 1 g monounsaturated fat; 21 mg cholesterol; 265 mg sodium. 58 mg potassium; 30 g carbohydrates; 1 g fiber; 12 g sugar; 4 g protein; 0 g trans fatty acid; 29 IU vitamin a; 0 mg vitamin c; 0 mg thiamin; 0 mg riboflavin; 1 mg niacin equivalents; 0 mg vitamin b6; 42 mcg folate; 0 mcg vitamin b12; 119 mg calcium; 1 mg iron;

Reviews (3)

22 Ratings
  • 5 star values: 16
  • 4 star values: 2
  • 3 star values: 0
  • 2 star values: 1
  • 1 star values: 3
Rating: 5.0 stars
12/15/2019
Loved it and is now my favorite. I hope to make the special variations for Christmas. The classic pancake is absolutely wonderful. I did not have baking powder so I just used self-raising flour and omitted salt, baking powder, and baking soda.
Rating: 5 stars
11/19/2018
These are the best pancakes ever !
Rating: 5.0 stars
11/10/2019
I love the recipe I did exactly what the recipe said. I level everything which makes a difference in how the pancakes come out. The pancakes were so good the recipe is a keeper.
Advertisement
Rating: 1 stars
01/12/2018
Made these on my day off. The best pancakes ever!! Can"t wait for next family visit.