Name: The Best Ever Pancakes
Prep time: 15 min
Cook time: 5 min
Total time: 20 min
Yield: 12 servings
Ingredients: 1-1/2 cups all-purpose flour; 2 tablespoons sugar; 1 teaspoon baking powder; 1/2 teaspoon baking soda; 1/2 teaspoon salt; 1 cup buttermilk; 2 large eggs, room temperature; 1/4 cup butter, melted; 1 teaspoon vanilla extract; Optional: Mixed fresh berries, whipped cream, maple syrup and butter

I'm not joking when I say I make pancakes every weekend. I love them in any form and variation. —James Schend, Pleasant Prairie, Wisconsin

Test Kitchen tips

To make these pancakes lactose free, replace the buttermilk and butter with lactose-free 2% milk and lactose-free butter or dairy-free margarine.

If you want to make them completely dairy free, replace buttermilk with any plant-based milk, like soy or almond, and use melted shortening in place of the butter.

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TEST KITCHEN APPROVED

The Best Ever Pancakes

4.7 | 39 Reviews Add your review

Yield:12 servings

Prep:15 min

Cook:5 min

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Ingredients

1-1/2 cups all-purpose flour
2 tablespoons sugar
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 cup buttermilk
2 large eggs, room temperature
1/4 cup butter, melted
1 teaspoon vanilla extract
Optional: Mixed fresh berries, whipped cream, maple syrup and butter

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Directions

In a large bowl, whisk together the first 5 ingredients. In another bowl, whisk remaining ingredients; stir into dry ingredients just until moistened.

Preheat griddle over medium heat. Lightly grease griddle. Pour batter by 1/4 cupfuls onto griddle; cook until bubbles on top begin to pop and bottoms are golden brown. Turn; cook until second side is golden brown. Serve with toppings as desired.

Nutrition Facts

3 pancakes: 360 calories, 15g fat (8g saturated fat), 126mg cholesterol, 817mg sodium, 45g carbohydrate (10g sugars, 1g fiber), 10g protein.

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