Pancakes are a classic staple in American cuisine. They’re sweet, fluffy, versatile, and meant to be shared! You will be glad to have this recipe in your back pocket that delivers perfectly light, fluffy pancakes with crisp edges. This has been adapted from an iHop copycat recipe, but in my home, we think they taste even better than the restaurant version! These buttermilk pancakes are soft, subtly sweet, smooth, and sturdy enough to stack high and load up with toppings. They will truly be the star of your weekend brunches and weeknight breakfast-for-dinners!
Start by combining flour, baking powder, baking soda, and salt in a large bowl. Sift the flour for added fluffiness. In a small bowl or large measuring cup, whisk the buttermilk and egg together until blended. Stir the buttermilk mixture into the flour mixture until smooth. Finally, add the sugar and melted butter to the batter and whisk until just combined. Do not overmix.
When you’re ready to cook the pancakes, heat a griddle or nonstick skillet over medium heat. Opt for medium-low as opposed to medium-high to ensure pancakes cook all the way through without burning. To test if the heat is ready, spritz a couple drops of water on your cooking surface. If the water immediately sizzles and evaporates, you’re ready to cook your pancakes.
Allow pancakes to cook on their first side until bubbles in the batter have popped, and the edges appear cooked through. This takes about 5-6 minutes at medium low heat. You want to cook the pancakes almost completely through on the first side, so the batter should look set and not super wet before you flip. The second side only takes about 2-3 minutes on medium low.
Finally, once both sides are golden brown, remove from heat and top with the topping of your choice. Some great options include: butter, syrup, blueberries, chocolate chips, cinnamon, bananas, or pecans.
Perfect Buttermilk Pancakes
- 1 1/4 cup all-purpose flour (optional: sifted)
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 large egg, beaten
- 1 1/4 cup buttermilk
- 1/2 teaspoon vanilla extract
- 2 tablespoons butter, melted
- 3 tablespoons sugar
- Optional: 1 tablespoon bacon fat for cooking
Prep batter: in a large bowl, combine flour, baking powder, baking soda, and salt. In a small bowl or large measuring cup, whisk egg and buttermilk until blended. Pour buttermilk mixture into flour mixture and stir until smooth. Add vanilla, butter, and sugar to batter and stir until combined.
Cook pancakes: heat bacon fat over a griddle or nonstick skillet on medium heat. Drop 1/4 cup of batter on cooktop and spread into a 5-inch circle. A 2oz ladle makes this very easy. Cook until bubbles form and pop and edges begin turning brown. Most of the pancake will be set, not wet. Flip pancake and cook until second side is golden brown. Continue with remaining batter. Yields about 6-8 pancakes.
Serve: to yield more pancakes, simply double or triple all ingredients. To keep pancakes warm before serving, heat oven to 165°F. Place cooked pancakes on wire cooling racks on top of a cookie sheet in preheated oven until ready to serve. Serve with warm syrup, butter, fruit, whipped cream, pecans, or cinnamon.
Recipe adapted from Life in the Lofthouse