Best Homemade Pancakes
Yield: 14 pancakes
Calories: 128kcal
Easy to make homemade pancakes stacked up high and drizzled with sweet and sticky maple syrup makes breakfast time better.
Ingredients
- 2 cups (284 g) all-purpose flour
- 2 tablespoons (28 g) sugar
- 1 teaspoon (4 g) baking powder
- ½ teaspoon (3 g) baking soda
- ½ teaspoon (3 g) kosher salt
- 2 cups (480 ml) buttermilk
- ¼ cup (60 ml) whole milk plain Greek yogurt, 5% milkfat
- 2 large eggs
- 3 tablespoons (44 g) melted unsalted butter, cooled
- vegetable oil, for cooking
Instructions
- Combine Dry Ingredients - In a large bowl, whisk together flour, sugar, baking powder, baking soda, and salt.
- Combine Wet Ingredients - In a medium bowl, whisk together buttermilk, yogurt, eggs, and cooled melted butter.
- Make the Batter - Gently stir the wet ingredients into the dry ingredients leaving a few streaks of flour. The pancake batter should look lumpy. Allow the batter to rest for 10 minutes before cooking.
- Cook the Pancakes - Heat a large 12-inch nonstick pan over medium heat. Add 1 teaspoon of vegetable oil, then use a paper towel to spread it into a thin layer. Add ¼ cup of batter, making 2 to 3 pancakes at a time. Cook until golden brown, the edges set, and bubbles begin to break the surface, 2 to 3 minutes.Flip and cook until the other side is golden brown, 1 to 2 minutes. Do not press down on the pancake after flipping or it will not be fluffy. Repeat with the remaining batter, and oil the pan as needed.
Notes
- Yogurt Substitute: Use full-fat sour cream.
- Omitting Yogurt: The pancake will be slightly fluffier but a little more bland in flavor.
- Rounder Pancakes: The batter is lumpy, so the pancakes may not be perfectly round. If desired, use a spoon or small offset spatula to lightly spread the pancake into a more circular shape right after the batter is poured into the pan.
- Keeping Pancakes Warm: To keep the pancakes warm in between batches, heat oven to 200ºF (93ºC). Place cooked pancakes on a wire rack sitting in a sheet pan. Keep them warm in the oven for no more than 20 minutes so they do not dry out.
- Storing: Cool and store in an airtight container in the refrigerator for up to 5 days. Wrap and freeze for up to 2 months.
- Reheating Frozen Pancakes: Microwave pancakes in a single layer for 45 to 60 seconds until hot. If you want crispy pancakes, toast them in a toaster or toaster oven.
- The recipe was adapted from Cook's Illustrated, The Science of Good Cooking.
Nutrition
Calories: 128kcal | Carbohydrates: 17g | Protein: 4g | Fat: 4g | Saturated Fat: 2g | Cholesterol: 40mg | Sodium: 171mg | Potassium: 110mg | Sugar: 3g | Vitamin A: 175IU | Calcium: 64mg | Iron: 1mg
Recipe Link
Recipe Video