There is no need to introduce delicious pancakes. The best way to start your day is with a stack of fluffy, light pancakes drizzled with maple syrup and topped with a pat or two of butter. I don’t think you need much convincing to try any of these dishes, so let’s get started. Here are the best pancake recipes.
A thick stack of fluffy, slightly acidic buttermilk pancake wonderfully fills the craving, even though we adore pancakes with flavors and additions. Word of advice: Whipping your egg whites to a stiff peak is essential for making these pancakes the best texture and a good rise.
- 2 c. all-purpose flour
- 2 1/2 tbsp. granulated sugar
- A tsp. baking powder
- 1 tsp. baking soda
- 1 tsp. kosher salt
- 2 1/2 c. buttermilk
- 2 eggs, separated
- 4 tbsp. unsalted butter, melted, plus more for serving
- Vegetable oil, for cooking
- Maple syrup, for serving
- Mix the flour, sugar, baking soda, baking powder, and salt in a medium bowl. Buttermilk and egg yolks should be whisked together in a different medium dish. Pour in the melted butter as you mix.
- Egg whites should be beaten on high speed in a separate bowl for one to two minutes, or until stiff peaks form, using an electric mixer with the whisk attachment. Just combine the egg whites with the wet ingredients. Lastly, add the wet ingredients on top of the dry and gently fold to blend (do not overmix). Some bumps are fine.
- A griddle or other heavy-bottomed skillet should be heated for two to three minutes on medium heat before using. Add about a teaspoon of oil, then work it into the frying surface with a cloth or paper towel until no oil is left.
- Scoop as many heaping 13 cups of batter as you can fit onto the griddle using a measuring cup. Next, use the bottom of the measuring cup to carefully spread the batter into circles that are all the same size. Cook pancakes for 2 to 3 minutes, or until bubbles appear on the top and the sides begin to pull away from the pan. Then flip the pancakes over and cook until the bottom is brown and the top is fluffy.
- Serve the pancakes warm with butter and syrup.
We’ve cooked pancakes before, but these are by far the fluffiest we’ve ever created. You can omit the bananas or substitute your preferred fruit if you don’t like them. You’re out of sour cream. They will still be as fluffy if you substitute plain, full-fat yogurt.
- 1 1/2 c. all-purpose flour
- 3 tsp. baking powder
- 2 tbsp. light brown sugar
- 1 tsp. kosher salt
- 3/4 c. whole milk
- 1/2 c. sour cream
- 2 large eggs
- 1 tsp. pure vanilla extract
- 1 banana, sliced into coins
- Butter, for cooking
- Mix the flour, baking soda, brown sugar, and salt in a big bowl.
- Whisk the milk, sour cream, and eggs in a separate bowl before adding each egg one at a time. Add vanilla and stir.
- With a wooden spoon, mix the dry ingredients after adding the wet ones.
- Over medium heat, melt butter in a sizable nonstick skillet. Reduce heat to medium-low once the butter has foamed, then add the pancake batter to the skillet. Add a couple of banana coins on top of each. About 3 minutes after the pancake turns golden underneath and bubbles begin to appear in the batter, flip it over and cook the other side for an additional 3 minutes. Use the leftover batter to repeat.
On a Sunday morning, is there anything better than handmade pancakes? Nope. These buttermilk pancakes are ideal since they are laden with blueberries and are not overly sugary. single. bite. Lacking buttermilk? Use this easy buttermilk recipe to create something unique. Nothing ought to prevent you from enjoying the finest pancakes ever.
- 1 1/2 c. all-purpose flour
- 3/4 tsp. kosher salt
- 1 1/2 tsp. baking powder
- 3/4 tsp. baking soda
- 1 tbsp. granulated sugar
- 2 1/4 c. buttermilk
- 1/2 tsp. pure vanilla extract
- 4 tbsp. melted butter, plus more for serving
- 2 large eggs, beaten
- 2 c. fresh blueberries, plus more for serving
- Maple syrup, for serving
- With a fork, combine the flour, salt, baking soda, and powder in a small bowl. Mix the buttermilk, vanilla, butter, and eggs together in a large mixing bowl. Blueberries and dry ingredients should only be folded in until barely combined. Avoid overmixing (batter should be lumpy).
- Griddle or large nonstick skillet should be heated over low heat. Scoop 1/3 cup of batter onto the griddle and add a dab of butter. Cook for another minute after flipping after cooking for 2 minutes (bubbles will develop). The perfect pancake color is golden brown. For the remaining pancakes, repeat the steps.
- Serve with butter, maple syrup, and blueberries.
You can top soufflé pancakes with any topping you’d use on your favorite American-style pancakes. The most conventional toppings are fresh fruit, whipped cream, and powdered sugar, but feel free to be inventive with your own chocolatey (melted Nutella), crunchy (canned almonds), and creamy (sweetened, whipped mascarpone) combinations!
- 2 large egg yolks
- 2 tbsp. milk
- 1/2 tsp. almond extract
- 1 lemon, zested
- 1/4 c. all-purpose flour, sifted
- 1/4 tsp. kosher salt
- 3 large egg whites
- 1/4 tsp. cream of tartar
- 1/2 tsp. lemon juice
- 3 1/2 tbsp. powdered sugar
- Neutral oil (for greasing)
- 2 tbsp. water
- Softened butter
- Agave or maple syrup
- Whisk the egg yolks, milk, almond extract, and lemon zest together by hand in a mixing basin. Whisk in the salt and flour until combined. Place aside.
- Egg whites and lemon juice should be combined in the bowl of a stand mixer fitted with a whisk attachment. Cream of tartar should be added while the mixer is still running after beating at a medium-high speed until foamy. Whip the egg whites at medium-high speed for a few seconds, then gradually add the powdered sugar. Continue whipping for about 10 minutes, or until the meringue forms a firm peak.
- Prepare 4 ring molds by cleaning the interiors with neutral oil while the meringue whips. Put the ring molds over low heat in a sizable nonstick skillet. Grease the pan sparingly with a neutral oil, being sure to remove any extra oil. The lowest setting on an electric griddle or medium-low on a gas stove should do.
- To the egg yolk base, add one-third of the meringue, and stir until combined. The remaining meringue should be added to the batter, and it should be gently folded in until just combined and no longer showing any streaks.
- Once the pan is warm, spoon the batter into the four evenly spaced ring molds. The batter should be close to the top, but because the ring will expand, take care not to overfill it.
- Around the pan, pour 1 tablespoon of water, then secure the top. While waiting for the water to evaporate and the bottom of the pancakes to get a light golden brown, leave the pancakes alone for around 8 minutes.
- Flip the pancakes gently in their rings and then add another spoonful of water to the pan. For an additional 5 to 6 minutes, cook the pancakes while covering the pan. Using a set of silicone tongs, carefully remove the ring mold from each pancake when it has finished cooking.
- Serve the pancakes immediately, topped with softened butter and agave, if using.
You can always get your pumpkin dose! These pancakes cook very quickly and are light and fluffy. Maple syrup flavored with cinnamon should be served warm.
- 1/2 cup unsalted butter
- 2 cups buttermilk
- 2 cups all-purpose flour
- 4 tbsp pumpkin purée
- 1/4 cup granulated sugar
- 2 tsp baking powder
- 1 tsp baking soda
- 1 tsp salt
- 2 eggs
- 2 tsp vanilla
- Butter should be melted in a microwave or on a burner. Set apart for cooling. Measure out the buttermilk or combine the milk and lemon juice, then let it stand for at least five minutes until it begins to slightly thicken. With a fork, combine the flour, sugar, baking soda, baking powder, and salt in a large bowl. In the middle, make a well.
- Pumpkin purée, eggs, buttermilk, vanilla, and melted butter are whisked together in a medium basin. Pour into the flour mixture well. Stir with a wooden spoon just until combined. There should be some lumps in the batter. Mix your pancakes as little as possible for airy results.
- A thin layer of butter should be applied to a large frying pan before heating it. Pour 1/3 cup of batter into the pan (two pans or a big griddle will save time). It will be roughly 6 inches thick. 15 cm in width. Add an extra pancake or two. Gently press the batter into the peach slices.
- Cook each pancake for 2 to 4 minutes, or until bubbles appear on the top and the edges start to brown. Flip the pancakes with a wide spatula and cook for an additional 2 to 3 minutes, or until the bottoms are brown. Pressuring them will make them more resistant.
- While cooking the remaining pancakes, serve immediately or set on a dish and keep warm in a low-temperature oven. When drizzled with maple syrup flavored with cinnamon, they are excellent.