How Do I Know if My Pan Is Ready to Cook Pancakes?

The best temperature for cooking pancakes is 375ºF (190ºC). If you're cooking on an electric griddle , you can simply set it to heat to that temperature. If you're cooking in a griddle pan or large skillet on the stove, allow the pan to preheat for several minutes over medium heat . Don't be tempted to crank the heat up to high; that will lead to unevenly cooked, burnt pancakes.

Can I Test the Pan to See if It's Ready for the Batter?

To test if the pan is ready, flick a few drops of water from your fingers onto the pan. If they sizzle in place and disappear, it's not quite hot enough yet. If they "dance" around on the surface before sizzling out, your pan is good to go!

Can I Add Extras to This Batter?

While these pancakes are flavorful on their own, feel free to fold your favorite add-ins— such as chocolate chips, berries, or chopped nuts—into the batter before cooking. Sprinkles are a fun addition for a birthday breakfast!

When Do I Flip Pancakes?

Many pancake recipes instruct you to flip when you see bubbles forming on the surface, but you're actually looking for holes. Your pancakes are ready to flip when the bubbles are popping , forming little holes in the surface. Cook until the edges look set and you notice holes in the pancake's surface around the border, about 2 minutes. Flip, then cook for another minute.

My Best Fluffy Buttermilk Pancakes

Description

Fluffy and thick with just the right amount of sweetness, these buttermilk pancakes are the ideal base for your favorite pancake toppings like maple syrup, whipped cream, strawberry sauce topping or blueberry sauce topping, lemon curd, fresh berries, etc.

Ingredients

6 Tablespoons (85g) unsalted butter, melted and slightly cooled (plus more butter for greasing)
2 and 1/4 cups (281g) all-purpose flour (spooned & leveled)
1/3 cup (67g) granulated sugar
1 and 1/4 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
2 large eggs
2 cups (480ml) buttermilk
1 teaspoon pure vanilla extract

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Instructions

Melt the 6 Tablespoons (85g) of butter first. Microwave or stovetop—either is fine. Set aside to slightly cool until step 3. You don’t want it piping hot.
In a large bowl, preferably with a pour spout, whisk the flour, sugar, baking powder, baking soda, and salt together until combined. Set aside.
In another large bowl, whisk the eggs, buttermilk, and vanilla extract together until combined. Whisk in the melted butter. Pour the wet ingredients into the dry ingredients and gently whisk to combine. Make sure there are no patches of dry flour at the bottom of the bowl. The batter is thick and a few lumps are fine. Set aside as you heat the stove.
Heat a griddle or large skillet over medium heat. Coat generously with butter or nonstick spray. Once it’s hot, drop/pour a heaping 1/4 cup of batter on the griddle. Cook until the edges look set and you notice holes in the pancake’s surface around the border, about 2 minutes. Flip and cook the other side until cooked through, about 1–2 more minutes. Coat griddle/skillet with butter or nonstick spray, if needed, for each batch of pancakes.
Keep pancakes warm in a preheated 200°F (93°C) oven until all pancakes are cooked. Serve pancakes immediately with your choice of toppings.
Cover and store leftover pancakes in the refrigerator for up to 5 days.

Notes

Make Ahead & Freezing Instructions: Pancakes freeze well up to 3 months. Reheat frozen pancakes in the microwave. Or you can reheat frozen pancakes in a 350°F (177°C) oven. Place pancakes on a lined baking sheet and cover with aluminum foil. Bake for 6–8 minutes or until defrosted and warm.
Can I make the batter the night before? No, I don’t recommend it. Baking powder is activated once wet. You can, however, mix the dry ingredients and wet ingredients together and keep them separate and covered in the refrigerator until the morning. (But do not add the melted butter until ready to cook, because that will solidify in the refrigerator.)
Special Tools (affiliate links): Mixing Bowls (preferably with a pour spout) | Whisk | Electric Griddle, Griddle Pan, or Shallow Skillet/Pan
Can I use whole wheat flour? I recommend making my whole wheat pancakes instead.
Buttermilk: Though I typically suggest a DIY buttermilk substitute using regular milk and vinegar/lemon, I highly recommend real buttermilk. I used low-fat buttermilk, but full-fat works too. I do not suggest any substitutions. You can use any extra buttermilk you have leftover in any of these recipes.
Can I make waffles instead? Absolutely. Use this batter and follow the same cooking instructions as these gingerbread waffles.
Extras/add-ins: While these pancakes are flavorful on their own, feel free to fold your favorite add-ins—such as chocolate chips, berries, or chopped nuts—into the batter before cooking.
Adapted from Sally’s Baking Addiction cookbook Blueberry Buttermilk Pancakes recipe (page 35).