I realize I am setting some really high expectations when the words 'pancake' and 'perfection' are used in the same phrase. Individual tastes are subjective, but I can attest this pancake recipe won't be a disappointment. I have literally tried 50 recipes and this one is hands down the best and easiest homemade buttermilk pancake recipe. My husband has memorized the way to make these because my kids request them every weekend. This also happens to be the same recipe Williams-Sonoma includes in their catalogs.
- 2 eggs
- 2 cups all-purpose flour, sifted
- 2 Tbs. sugar
- 2 tsp. baking powder
- 1 tsp. baking soda
- 1 tsp. salt
- 2 1/2 cups buttermilk
- 4 Tbs. (1/2 stick) unsalted butter, melted
- 1/2 tsp. vanilla extract
- 1 to 2 Tbs. vegetable oil or nonstick cooking spray
- Maple syrup for serving
In a bowl, using an electric mixer, beat the eggs on medium speed until frothy. Add the flour, sugar, baking powder, baking soda, salt, buttermilk, melted butter and vanilla. Stir just until the batter is smooth and no lumps of flour remain; do not overbeat.
Heat a griddle over medium-high heat until a few drops of water flicked onto the surface skitter across it. Spoon the batter on...if adding toppings, this is the time to put them on. Flip when there is bubbling on the surface.
My kids love using cookie cutters as molds. Mini chips or blueberries are the top choices for toppings around here.