The Secret to Making the Best Pancakes Recipe
Learn the secrets to Making the Best Pancakes – Ever. Step-up your pancake making with these game-changing pancake making tips.
I have a confession. Growing up, we used Bisquick to make pancakes (and even biscuits and for a southern gal to admit that is akin to heresy) Since I don’t make pancakes that often I just didn’t think too much about it since we like going out for breakfast.
Then I moved to Colorado and lived at 12,000+ feet and had to learn to cook and especially bake everything for the altitude. That’s where I learned the secret to making the best-ever pancakes.
The most important secret to making the best pancakes is to replace milk with buttermilk.
Buttermilk is more acidic and the acidity makes the pancakes super tender and fluffy.
Why Buttermilk is the # 1 secret to making the best pancakes.
According to Epicurious.com “The reason a lot of baking recipes use buttermilk has to do with the chemical reaction between baking soda and lactic acids. Remember making volcanoes in elementary school science class? The first time I saw that as a kid it seemed like magic: pour vinegar over baking soda and lots of bubbles pour out over the top of the vessel. Similarly (though not as dramatically) when baking soda and acidified dairy are combined in a batter, they release carbon dioxide bubbles that help leaven and lighten whatever you’re making—real, grown-up, baking magic!”
Watered-Down Sour Cream
Whisk together equal parts sour cream and water. This works really well for pancakes and coffee cakes. Use immediately.
Add Lemon Juice or White Vinegar to Milk
To a liquid measuring cup add 1 T (tablespoon) add one tablespoon lemon juice or white vinegar then add enough milk to create 1 cup. Stir, and let sit for five minutes before using.
This will work with non-dairy kinds of milk as well.
Secret #2 For Making the Best Pancakes
Don’t Over Mix The Batter
3 Steps for the Perfect Pancake batter.
Follow these steps when making a pancake batter.
Whisk all your dry ingredients together in a large mixing bowl, making sure that baking powder and baking soda are well combined with flour and sugar. Making sure there are no lumps in the dry batter.
In a separate bowl whisk your wet ingredients together until well blended.
Create a well in the middle of the dry ingredients and pour in wet ingredients. Using a whisk, mix just until dry ingredients are moistened. Lumps are ok, they will dissolve on their own.
Secret #3 For Making the Best Pancakes
Add a little bit of orange juice.
Adding 2 T of OJ to your pancake batter works with the buttermilk to create fluffy pancakes.
More Secrets & Hacks For Making the Best Pancakes
The Best Way to Cook Pancakes
An electric or stovetop griddle is by far the best way to cook pancakes since you have plenty of surface area to make flipping your pancakes easier.
If you don’t have a griddle use a large non-stick skillet with sloping sides. I like Calphalon’s Everyday Pan for pancakes. (actually, I use my Everyday Pan for just about everything!)
I’m Out of Eggs – now what?
You Can Make Pancakes Without Eggs
Has this ever happened to you? You are all ready to make pancakes only to discover that you are out of eggs.
Don’t panic or run to the store you can make pancakes without eggs, just increase the baking powder 1/2 teaspoon and incrementally add up to an additional 1/4 cup buttermilk, until you have a pourable batter.
I Don’t Have Buttermilk or Milk – You Can Make Pancakes Without Buttermilk or Milk
You can make pancakes with coffee, hot chocolate or orange juice or any other liquid even water. Just remember that the pancakes will take on the flavor of the liquid used. Reduce the amount of baking powder by 1/2 teaspoon and replace with 1/2 teaspoon baking soda and use about a 1/4 cup less liquid to avoid batter that is too thin, since most liquids won’t have the same “body” as milk.
You can also use non-dairy milk for your pancakes.
The Secret to Making the Best Flavored Pancakes:
For berry pancakes, add a cup of blueberries or strawberries to the batter.
For banana pancakes, add a mashed ripe banana to the batter. Then add banana slices to the batter once it is on the griddle. When you flip the pancake you’ll carmelize the banana. Yum!
Pecan or Walnut Pancakes
For pecan or walnut pancakes, add 1/2 cup toasted, finely chopped pecans or walnuts.
Cream Cheese Pancakes
For cream cheese pancakes, add 3 ounces of finely chopped cream cheese to the batter.
Healthier Whole Wheat Pancakes
If you’re looking for a healthier alternative, swap out half of the all-purpose flour for whole wheat or buckwheat.
Best-ever Pancake Recipe
Everyone loves pancakes. Learn the secret of making perfect pancakes every time. You'll never go out for pancakes again.
- 2 C all-purpose flour
- 4 T sugar
- 1.5 t baking powder
- .5 t baking soda
- 1 t salt
- 2 1/2 C buttermilk (can substitute whole milk)
- 2 T orange juice
- 4 T butter melted
- 1 t vanilla extract pure
- 2 large eggs
- vegetable oil for brushing pan
- 1.5 C pancake syrup
In a large bowl, whisk dry ingredients - flour, sugar, baking powder, and salt. Make a well in the center of the dry ingredients.
In another bowl whisk together milk, OJ, butter and, egg until well blended.
Pour wet ingredients in to dry ingredient well and whisk flour mixture just is moistened. ***Be careful not to over mix the batter.
Heat nonstick skillet or griddle over medium heat; brush lightly with oil.
In batches, scoop a 1/3 cup of batter onto the griddle. Cook 2 to 3 minutes or until bubbly and edges are dry. With a wide spatula, turn; cook 2 minutes more or until golden. If needed, transfer to a parchment paper lined sheet pan to keep warm in a 225°F oven.
Leftover Pancake Batter:
My preference is to make all the pancakes while the batter is fresh and after letting them cool, I either refrigerate them or freeze them with parchment paper between each pancake.
I know some people swear they can keep pancake mix for 4 or 5 days and I know some restaurants make giant batches of pancake batter and use over the course of several days, but the baking powder would lose its potency and you risk having dense and chewy pancakes.
If you want to give it a try, cover the batter tightly and refrigerate in the coldest part of the fridge. There would be no risk of spoiling, as long as you discard after 4 days.
< Eat < Drink < Party <
Spanish Tortilla also called Tortilla de Patata or Potato Omelette Recipe This is a wonderful filling dish, eaten across Spain. You can eat this dish warm, or cold. It is great in wedges warm, but it is also great served in thin slices on a fresh baguette. Serve with...
18 Fun and Festive Memorial Day Party Ideas, Menus and Recipes. Ideas like a backyard BBQ to a grilled tri tip or a crawfish boil.
21 Easy Recipes for the Perfect Memorial Day BBQ. Celebrate Memorial Day with super easy recipes and Memorial Day barbecue ideas.
Grilled Mexican Street Corn and Black Bean Salsa is the perfect warm salsa to serve tacos, enchiladas, and your favorite nacho recipe.
Spicy Mango Salsa Recipe is the perfect compliment to fresh seafood, chicken, and pork. Mango salsa makes an awesome fish taco.
Slow Cooker Salsa Verde Mexican Chicken is the perfect filling for tacos, enchiladas, and burritos. Super easy to make – just set it in the morning and you’ll have tender shredded chicken for dinner.
Celebrate Cinco De Mayo with 21 Easy Mexican recipes. Plan a party featuring easy Mexican food recipes and the perfect margaritas recipe.
Tequila Mockingbird – Spicy Tequila Cocktail. Muddled watermelon and fresh jalapeno with tequila is the perfect balance of spicy and sweet.
Vampiro Tequila Cocktail with Jalisco Sangrita. This spicy tequila cocktail mixed with a traditional Jalisco Sangrita. Sangrita’s are my new cocktail obsession. Sangrita or “little blood” has traditionally been served as a chaser for excellent quality tequila. It would have been a mixture of fruit juices and finely ground chili pepper. Many sangrita recipes call for tomato juice, but that would not have been part of the traditional recipe, the original recipe would have been made from leftover juice from fresh fruit salads and changed based on the fruits used.
Today’s cocktail culture is creating very intriguing sangritas as an ingredient in some pretty amazing tequila cocktails. This recipe calls for a combination of grapefruit, orange, and lime with a touch of spicy jalapeno pepper.
Celebrate mom with one of these amazing and super easy Mother’s Day Menus. Everything from a simple and elegant Mother’s Day brunch to an extravagant dinner feast and a backyard barbeque or a happy-go-lucky Mother’s Day picnic. There is definitely a menu plan for your lifestyle – all super easy and totally stress-free.
Spicy Blackberry Bourbon Grilled Chicken Skewers is an easy appetizer or main dish for your next backyard barbecue. The tartness of blackberries combined with the smoky bourbon and a touch of honey makes these chicken skewers irresistible.
Celebrate Mom with a fabulous Mother’s Day Brunch. This menu is the perfect way to enjoy a day with your mom. Happy Mother’s Day
DIY + Create
I love serving homemade meals and entertaining, but I don’t love spending all my time in the kitchen… Sound familiar? I’ll share my shortcuts for getting delicious, healthy food on the table – easy, fast & stress-free. All of my recipes have been tested on family and friends. We love them and I hope you will too.
Chief Mermaid & Mojito MakerThis is me hangin’ out on the boat – it’s an absolutely gorgeous day in the Florida Keys – doing what wannabe mermaids do best…splashing in the waves + soaking up the sun. Life’s amazing. Want to learn more?