I’ve always tried to make tall, fluffy pillowy pancakes but the final product has always fallen short (no pun intended). Here’s a recipe that makes the dreamiest pancakes – they taste good an hour later kept warm in the oven, frozen the microwaved in the morning, with butter and syrup, or shmeared with your favorite jam. Feel free to add your favorite fruit, berries, or chocolate chips.
I like to do a big batch and freeze in zip lock bags because no one should have to deal with pancake flipping Monday-Friday.
The steps are simple enough, like most pancake recipes you really just combine everything in a large bowl. But what makes great pancakes? Just a few simple steps to ensure pancake bliss.
- Do NOT over-mix! Only mix your batter a few turns with a whisk or spoon – keep it lumpy!
- Make sure your pan is not too hot – this will burn your babies and make them flat.
- Be PATIENT. Cook 2-4 minutes per side, do not flip until 5-6 bubbles appear.
- Serve them warm – keep pancakes warm in the oven at 325 degrees until ready to serve.
- BONUS – warm the syrup (only use 100% pure maple syrup of course)
Adapted from the New York Times, original recipe found here.
Ingredients
- 2 cups all-purpose flour
- 3 tablespoons sugar
- 1 ½ teaspoons baking powder
- 1 ½ teaspoons baking soda
- 1 ¼ teaspoons kosher salt
- 2 ½ cups plus 1-2 tablespoons buttermilk (buttermilk thickness can vary)
- 2 large eggs
- 3 tablespoons unsalted butter, melted
- coconut oil for the pan
Instructions
- Heat the oven to 325 degrees.
- In a large bowl, whisk together flour, sugar, baking powder, baking soda and kosher salt.
- Make a well in the center and pour the buttermilk into the well and crack eggs into buttermilk. Pour in the melted butter into the mixture.
- Starting in the center, whisk everything together, moving towards the outside of the bowl, until all ingredients are incorporated. Do not over-mix (we love lumps!).
- Heat a large nonstick pan, (I use a cast-iron) over medium-low heat for about 5 minutes.
- Add 1 tablespoon oil to the pan and ladle in 1/3 cup batter.
- Flip pancakes ONLY after bubbles rise to surface, about 2 to 4 minutes. Cook until the other side is golden browned.
- Remove pancakes to a wire rack set inside a rimmed baking sheet, and keep in heated oven until you are ready to serve. Drizzle with warm maple syrup.
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