Pancakes was the request this morning.  I tweaked a few things but I think these are the best pancakes I have ever made.

2 cups flour
3 tsp. baking powder
Large pinch of kosher salt
2 T. granulated sugar
2 eggs, lightly beaten
2 cups buttermilk
1/2 cup milk ( I used 2% because that is what I had )
2 tsp. vanilla
2 1/2 Tbsp. melted unsalted butter

Sift together the flour, baking powder, salt and sugar in a bowl.  Add the buttermilk, milk, eggs and melted butter.  Whisk until combined.

Heat up a non-stick pan or a griddle.  I used a non-stick pan and sprayed with an oil instead of using more butter.  On a medium-high heat, pour a large spoon of batter.  Wait until there a little bubbles bursting on the top before flipping the pancake.  Flip and cook for another minute or so.  Serve.  I made a bunch and kept them in the oven at 180 degrees to warm until they were all done.  As an added bonus, I sprinkled some cut strawberries on top.


Comments (Archived):

  1. Maribel

    I just learned a neat trick for making pancakes. Your recipe is very similar to Jamie Oliver’s USA style pancakes. The only difference is that he suggests separating the egg yolks from the whites. They come out extra light and fluffy, not to mention delicious!