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–+ servings

Perfect Pancakes (Restaurant Style)

These homemade pancakes are perfectly fluffy, tender, and easy to make from scratch. With simple pantry ingredients and a few key techniques, this recipe produces restaurant-style pancakes every time that are far better than any boxed mix.
5 from 1 vote
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Prep Time 5 minutes
Resting Time 10 minutes
Cook Time 5 minutes
Total Time 20 minutes
Servings 14 4" pancakes (¼ cup each)
Category Basics, Sweet

Ingredients
 

  • 2 cups all-purpose flour (spooned and leveled)
  • 3 Tbsp granulated sugar
  • 1 Tbsp baking powder
  • ½ tsp baking soda
  • 1 tsp kosher salt (I use Diamond Crystal)
  • 2 large eggs, at room temperature
  • 1 ½ cups buttermilk (or substitute with 1 ½ cups whole milk + 1 ½ Tbsp lemon juice or white vinegar; see Note 1) , plus 1–4 Tbsp additional milk as needed
  • 1 tsp pure vanilla extract
  • 4 Tbsp unsalted butter, melted and cooled slightly

Instructions

  • In a large bowl, whisk together the flour, sugar, baking powder, and baking soda. Set aside.
    2 cups all-purpose flour
    3 Tbsp granulated sugar
    1 Tbsp baking powder
    ½ tsp baking soda
  • In a second, medium-sized bowl, whisk together the salt and eggs until the eggs are fully broken up (about 1 to 2 minutes). Then whisk in the buttermilk, vanilla, and melted butter.
    1 tsp kosher salt
    2 large eggs, at room temperature
    1 ½ cups buttermilk (or substitute with 1 ½ cups whole milk + 1 ½ Tbsp lemon juice or white vinegar; see Note 1)
    4 Tbsp unsalted butter, melted and cooled slightly
    1 tsp pure vanilla extract
  • Pour the wet ingredients into the bowl of dry ingredients. Using a rubber spatula (not a whisk), fold the mixture together just until no dry patches of flour remain. Do not overmix; the batter will be fairly lumpy. Let stand for 10 minutes.
    Note: After 10 minutes, fold the batter once or twice more to check the texture. It should be thick and lumpy, but still pour slowly into the pan. If it is too thick and does not pour at all, add an additional 1–4 Tbsp of buttermilk (or whole milk). Remember: a thick, fluffy batter yields thick, fluffy pancakes!
  • In a nonstick skillet over medium heat, add in just enough butter or vegetable oil to coat the bottom. Scoop ¼ cup of batter onto the skillet and gently smooth it into a circle. Cook until bubbles begin to burst on the surface and the edges begin to set (about 2 minutes). Flip the pancakes and cook for 1 minute more. Do not press down on them!
    Pro tip: The easiest way to test if a pancake is done is to gently press the center with your finger. It should spring back, and no batter should ooze out.
  • Serve with a drizzling of pure maple syrup and additional butter, as desired.

Notes

  1. To make your own buttermilk: Add 1 ½ cups whole milk and 1 ½ Tbsp of lemon juice or white vinegar to a liquid measuring cup and allow to sit for 5 minutes. If your batter is too thick (in Step 3), add in an additional 1–4 Tbsp of whole milk.
  2. To keep pancakes warm: Place cooked pancakes on a wire rack in a 170–200℉ oven (usually the lowest setting) until ready to serve.
  3. Pancake add-ins: You can customize this recipe by adding in fresh berries, chocolate chips, or your other favorite mix-ins immediately after pouring the batter into the pan.

Nutrition

Calories: 131kcal | Carbohydrates: 18g | Protein: 4g | Fat: 5g | Saturated Fat: 3g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 1g | Trans Fat: 0.1g | Cholesterol: 38mg | Sodium: 334mg | Potassium: 65mg | Fiber: 0.5g | Sugar: 4g | Vitamin A: 181IU | Calcium: 88mg | Iron: 1mg
Nutrition Disclaimer