Perfect Pancakes
Servings: 14 pancakes
Fluffy delicious pancakes that are better than your favorite restaurant's.
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Ingredients
- 1 ¾ cups all-purpose flour (225 grams if measuring by weight)
- 2 Tablespoons granulated sugar
- 2 teaspoons baking powder
- ½ teaspoon baking soda
- ¼ teaspoon salt
- 1 ½ cups buttermilk (see notes for buttermilk substitutes)
- 3 Tablespoons vegetable oil
- 1 egg, beaten
- 1 teaspoon vanilla
- ½ teaspoon butter extract (optional)
Instructions
- In a wide bowl, whisk flour, sugar, baking powder, baking soda and salt. Be sure there are no lumps of flour.
- In a separate bowl, whisk buttermilk (or buttermilk substitute), vegetable oil, egg, vanilla and butter extract.
- Make a well in the center of the flour mixture. Pour the buttermilk mixture into the well. Stir gently to incorporate. Small lumps in your batter are ok but most should be incorporated. Do not overmix. Let your batter rest while you heat up a pan or griddle.
- Heat pan or griddle over medium-low heat or slightly lower. Griddle is ready when a drop of water dances and boils away within seconds. Adjust temperature during cooking as needed. Use a lightly oiled cloth or paper towel to very lightly grease pan.
- Scoop pancake batter by ¼ cupful onto hot griddle. Cook about 1 minute per side. Pancake is ready to flip when sides are dry, bottom releases easily from the pan and bottom is golden brown.
- Remove pancakes to plate. If not eating immediately, stack pancakes and cover with a tea towel to keep warm.
Notes
- Buttermilk alternative #1: Substitute buttermilk for 1 1/4 cup "sour milk", which is made by putting 1 heaping Tablespoon lemon juice or vinegar into a measuring cup and adding milk up to the 1 1/4 cup line. Stir. Rest 5 minutes before using.
- If doubling the sour milk, place 2 1/2 Tablespoons into measuring cup and fill with milk up to the 2 1/2 cup line. Stir. Rest 5 minutes before using.
- Buttermilk alternative #2: Whey strained from home-made yogurt can also be a substitute for buttermilk. Use only 1 1/4 cup.
- Cook pancakes low and slow. If they are browning too quickly or center is not cooking through, reduce heat.