Making pancakes is a cinch, and our beloved buttermilk pancake recipe will give you a reason to boast at the breakfast table. We've supplied variations and mix-ins for the ultimate flapjack, so you can master how to make perfect pancakes!
This pancake recipe takes about 25 minutes, start to finish, and makes 12 standard-size pancakes or 40 mini pancakes.
In a large bowl stir together 1-3/4 cups all-purpose flour, 2 tablespoons granulated sugar, 2 teaspoons baking powder, 1/2 teaspoon baking soda, and 1/4 teaspoon salt.
Tip: To save time in the morning, combine the dry ingredients the evening before in a resealable storage bag.
In another bowl use a fork to slightly beat 1 egg. Stir in 1-1/2 cups buttermilk or sour milk (see tip) and 3 tablespoons cooking oil.
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.
Mix the Batter
Add the egg mixture all at once to the flour mixture. Stir just until moistened (batter should be lumpy as in the photo above). Do not overmix the batter or the pancakes will be tough.
For standard-size pancakes, pour about 1/4 cup batter onto a hot, lightly greased griddle or heavy skillet, using a 1/4-cup measure or scoop and spreading the batter with a wooden spoon if necessary (see photo, above).
For dollar-size pancakes, use about 1 tablespoon batter per pancake.
Cook over medium heat for 1 to 2 minutes on each side or until pancakes are golden brown. Pancakes are ready to turn over when top surfaces are bubbly and the edges look slightly dry (see photo, above).
Serve pancakes immediately when hot, or transfer to an oven-safe platter or pan, cover with foil, and keep warm in a 200 degrees F oven for up to 20 minutes.
If desired, stir your choice of the following fruits into pancake batter: