6 Tips for Making Perfect Pancakes (2024)

by Williams-Sonoma EditorsJanuary 15, 2024January 17, 2024

Heat up the griddle or get out your frying pan! It’s National Pancake Day and time to celebrate. What better way to kick off the party than with a sweet stack of perfect buttermilk pancakes? Yes, we know the word “perfect” as it applies to pancakes can be somewhat subjective. These are featherlight and unfailingly tender — qualities which taken together mean that we can (and do!) eat a lot of these trusty griddle cakes. A plate of six or more is not an uncommon (eventual) serving size, and they’re perfect for sprucing up with all of your favorite toppings.

Perfect Buttermilk Pancakes

• 1 1/2 cups (190 g) all-purpose flour
• 1 1/2 tsp baking powder
• 3/4 tsp baking soda
• 1 1/4 tsp salt
• 2 large eggs
• 2 cups (480 ml) buttermilk
• 3 Tbs unsalted butter, melted, plus more for cooking
• Warm maple syrup for serving

In a large bowl, stir together the flour, baking powder, baking soda and salt. In a medium bowl, whisk together the eggs, buttermilk, and melted butter. Add the egg mixture to the flour mixture and stir until incorporated. (The batter will still be slightly lumpy.)

Heat a griddle or a large frying pan over medium heat. Coat generously with melted butter and then ladle about 1/3cup (80 ml) batter onto the griddle for each pancake. Cook until the edges are golden and bubbles form on the surface, then flip the pancakes and continue cooking until cooked through, about 3 minutes total. Keep warm while you cook the remaining pancakes. Serve hot with maple syrup; serves 6–8.

Tips for the Perfect Pancakes

Follow the recipe above and you should find that making pancakes from scratch is really not that difficult. If you need a little extra insurance, follow these handy pancake-making tips:

1. Use Fresh Ingredients
   Baking soda should be no more than six months old.
   
2. Don’t Overstir the Batter
   Stir the batter only until the wet and dry ingredients are incorporated; overbeating will make pancakes tough and chewy instead of fluffy.
   
3. No Buttermilk, No Problem!
   For each 1 cup buttermilk, mix 1 tablespoon fresh lemon juice with enough milk to equal 1 cup and let stand for 5 minutes.
   
4. Cook on a Hot Surface
   Cook the pancakes on a flat, heavy-bottomed, preheated and well-greased surface. A good heavy-bottomed griddle or frying pan will help get the job done.
   
5. Know When to Flip
   Follow the trusty tell-tale signs:
   • Bubbles form on the surface of the pancakes and pop
   • Pancake edges are slightly dry
   Resist the urge to flip the pancakes more than once! Excessive flipping may lead to hockey puck syndrome.
   
6. Serve Warm
   Warm plates in a low oven while you cook, then use them to serve pancakes hot from the stovetop. Warmed maple syrup is the ideal finish.

And, if the ultimate pancake-making short-cut is really top of mind, look to our collection of pancake mixes to make the process an even easier one.

Adapted fromThe Breakfast Bibleby Kate McMillan

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