Ingredients
Dry ingredients
- 1 1/3 cups all-purpose (160g) flour
- 1 teaspoon kosher salt (3/4 tsp for iodized salt, being harsher)
- 2 tablespoons sugar, to soften the batter
- 1 tablespoon baking powder
Wet ingredients
- 1 cup buttermilk or whole milk (240ml room temperature)
- 1 large egg (room temperature)
- 4 tablespoons melted (56g) butter (or vegetable oil)
- 2 teaspoons vanilla extract
Mix-ins
- chocolate or berries or anything else
Instructions
- Mix the dry ingredients
- Whisk the wet ingredients
- Mix both mixtures well together
- Butter the pan, and start going on a medium-low heat with about 1/3rd of the cup for each pancake.
- Once cooked, cool off on a wire-rack
- Serve with maple syrup or honey. Optionally add butter.
Note: do not hold back on butter in the pan, since that is what gives pancake it's crispy brown color and rich flavor.
Note: when making a bigger pancake, lower the heat. You don't want burnt outside while inside a bit undercooked.
Note: can do half butter and half oil, for the taste of butter and crispness that oil gives.
Note: Add mix-ins while combining all ingredients or while making each pancake directly. Either works well.
Note: It helps to have a wire-rack handy, which allows all the steam to go away and keep the waffles crisp.
Storage
Note: To store leftovers, wait for the pancakes to reach room temperature before transferring them to a zip-top bag or airtight container in the fridge for up to 4 days. If you put them away while still warm, condensation will form, and the pancakes will become soggy.
Pancakes freeze wonderfully! Wrap pancakes tightly in plastic wrap, then place them in a freezer-safe bag or container. They will keep in the freezer for up to three months.
Variations
- Blueberry — Fold in 1/2 cup fresh or frozen blueberries into the batter.
- Banana — Mash 1 ripe banana into the wet ingredients.
- Thinner crepe-style — Add 1/4 cup more buttermilk to the batter.
Added Aug 27, 2026 · Updated Aug 27, 2026