This is the BEST pancake recipe and turns out perfectly Every. Single. Time. Not only does this not take much more time to come together than pancakes made from a mix, but they taste better, turn out fluffier, and are so great for customizing with all sorts of mix ins!
I know a lot of people that are die hard pancake mix fans, and that’s totally understandable. I just hope that you’ll be willing to give this a try and experience the deliciousness for yourselves sometime soon!
This batter also doubles as waffle batter, which is an absolute win in my book! Here are the steps that you’ll follow as well as some of my favorite mix in options:
Start by whisking together all of the dry ingredients. Add the flour, baking powder, sugar, and salt to a medium bowl and whisk well to combine.
In a microwave-safe bowl, melt the butter and then add in the buttermilk and vanilla and mix.
Add in the egg and whisk well, until the egg has been fully incorporated into the mixture.
Add the wet mixture into the dry mixture and whisk until fully combined. Some lumps are ok!
Add in your desired mix ins (more on this to follow).
Using a ⅓ cup measure, pour your batter onto your griddle and wait for bubbles to form across the surface of the pancake. The cooked side should be golden brown!
Flip and cook again before transferring to a plate. Top with butter and syrup!
Mix in options:
- The classic: Chocolate Chip. I love to use mini chocolate chips for a more even chocolate distribution across the pancake!
- Birthday cake: Rainbow jimmies + chopped white chocolate
- Tropical: Crushed pineapple and sweetened coconut flakes
- Cinnamon sugar: 1 tbsp cinnamon + 1 tbsp brown sugar mixed together and sprinkled over each pancake as it cooks
- Berry-licious: Sliced strawberries and blueberries mixed into the batter OR artfully arranged on top of each pancake as it cooks
- Lemon: ½ tsp of lemon extract added to the wet ingredients and combine the zest of 1 lemon with the sugar before continuing with the recipe
The BEST Pancakes
Ingredients
- 2 ½ cups all purpose flour
- ½ cup sugar
- 1 tsp salt
- 1 tbsp baking powder
- 2 tbsp butter melted
- 2 cups butter milk
- 2 tsp vanilla extract
- 1 egg
- Mix ins of your choice
Instructions
- Add the flour, baking powder, sugar, and salt to a medium bowl and whisk well to combine.
- In a microwave-safe bowl, melt the butter and then add in the buttermilk and vanilla and mix.
- Add in the egg and whisk well, until the egg has been fully incorporated into the mixture.
- Add the wet mixture into the dry mixture and whisk until fully combined. Some lumps are ok!
- Add in your desired mix ins (more on this to follow).
- Using a ⅓ cup measure, pour your batter onto your griddle and wait for bubbles to form across the surface of the pancake. The cooked side should be golden brown!
- Flip and cook again before transferring to a plate. Top with butter and syrup!
Notes
- The classic: Chocolate Chip. I love to use mini chocolate chips for a more even chocolate distribution across the pancake!
- Birthday cake: Rainbow jimmies + chopped white chocolate
- Tropical: Crushed pineapple and sweetened coconut flakes
- Cinnamon sugar: 1 tbsp cinnamon + 1 tbsp brown sugar mixed together and sprinkled over each pancake as it cooks
- Berry-licious: Sliced strawberries and blueberries mixed into the batter OR artfully arranged on top of each pancake as it cooks
- Lemon: ½ tsp of lemon extract added to the wet ingredients and combine the zest of 1 lemon with the sugar before continuing with the recipe
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