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The Best Ever Pancakes

39 reviews
Total Time
Prep: 15 min. Cook: 5 min./batch

By Taste Of Home Editorial Team

Recipe by James Schend, Pleasant Prairie, Wisconsin

Tested by Shannon Norris

Taste Recipes's Editorial Process

Updated on Sep. 23, 2023

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

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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.

    • Watch How to Make The Best Ever Pancakes

    Test Kitchen Approved

    The Best Ever Pancakes

    39 reviews
    Prep Time 15 min
    Cook Time 5 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
    Text Ingredients

    Directions

    1. In a large bowl, whisk together the first 5 ingredients. In another bowl, whisk remaining ingredients; stir into dry ingredients just until moistened.
    2. 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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