Easy & Fluffy Pancakes
These come together in one bowl, cook up golden and tender, and my eight-year-old has declared them 'perfect' – which is the highest praise she gives. No fuss, just really good pancakes.
Equipment
- Large Mixing Bowl
- Whisk
- Non-Stick Skillet or Griddle
- 1/4-Cup Measuring Cup
- Spatula
Ingredients
- 1 1/2 cups all-purpose flour
- 1 cup buttermilk
- 2 tablespoons sugar
- 1 large egg
- 3 tablespoons melted butter (plus more for the pan)
- 1 teaspoon vanilla extract
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
Instructions
- Whisk the dry ingredients: In a large bowl, whisk together the flour, sugar, baking powder, baking soda, and salt. Make sure there are no lumps.
- Add the wet ingredients: Pour the buttermilk, egg, melted butter, and vanilla into the dry ingredients. Stir with a fork or whisk until just combined – a few small lumps are fine. Do NOT keep stirring trying to get it perfectly smooth.
- Let the batter rest: Set the bowl aside for 5 minutes. This is the magic step. The batter will puff up slightly and get bubbly. While it rests, heat your pan.
- Heat the pan: Place your skillet over medium heat. Add a pat of butter and let it melt, swirling to coat the bottom. The butter should sizzle gently – if it browns immediately, your heat is too high.
- Pour the batter: Use the 1/4-cup measure to pour batter into the pan. Leave about 2 inches between pancakes. Cook until bubbles form on the surface and the edges look set, about 2-3 minutes.
- Flip and finish: Slide the spatula under the pancake and flip in one quick motion. Cook for another 1-2 minutes, until golden brown on the bottom.
- Keep warm and repeat: Transfer the cooked pancakes to a plate and tent loosely with foil. Add another pat of butter to the pan for the next batch. Repeat with the remaining batter.
Notes
Don't press down on the pancake after flipping: You're pressing out all the air that makes it fluffy. Let it be.
The first pancake is always the test pancake – it never comes out perfect. That's fine.
Low and slow is better than hot and fast: If pancakes are browning too quickly, lower the heat.
Storage: Stack cooled pancakes with parchment between layers in an airtight container. Refrigerate for 4-5 days or freeze for up to 2 months. Reheat in the toaster.