We woke up recently to a cold, snowy saturday morning and I couldn’t think of a better, more comforting breakfast for my family than their favorite pancakes. This is recipe is the final result after trying at least 8 different recipes. We have had the best result with the America’s Test Kitchen pancake recipe , but we found we could reduce the steps and not really see any major differences: thus these Perfect Pancakes were created.
These pancakes are light and fluffy, but not so airy that they’re insubstantial. Add whatever add-ins you like, our favorites are chocolate chips or bananas.
2 cups flour
3 tablespoons sugar
2 teaspoons baking powder
1/2 teaspoons baking soda
1/2 teaspoon salt
1 teaspoon vanilla
2 cups buttermilk
3 tablespoons butter, melted
2 eggs yolks
Preheat an electric griddle to 350°. Apply a thin layer of your preferred oil to the griddle surface to reduce sticking.
In a microwave safe bowl, add buttermilk and microwave for one minute to warm through. Crack eggs into warm buttermilk and add melted butter and beat. Mix in vanilla and set mixture aside.
In a large mixing bowl add all dry ingredients and mix. Pour egg mixture over dry ingredients and using a whisk, gently incorporate until thoroughly mixed. Add whatever add-ins you like at this point (chocolate chips, bananas, blueberries, etc).
Using a 1/4 measuring cup, portion your batter on your griddle and cook for approximately 4 minutes on each side.
This batter is so thick you won’t see the bubbles that usually mean it’s time to turn a pancake. When the pancake is a golden brown we know it’s time to flip.
Enjoy with butter, syrup, jam, or plain.