Pancakes are one of my favorite comfort foods, but they can be surprisingly challenging to get right. After years of tweaking and searching for light, fluffy, tender pancakes, I’ve settled on the following recipe. This makes about 4-5 large pancakes.
Preheat a griddle to 300 degrees (if you don’t have a range with a built-in griddle, an electric griddle works well).
Add to a medium bowl:
- 140 g unbleached all purpose flour (a low protein brand, like Gold Medal, works well)
- 1 tbsp sugar
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 1/4 tsp cinnamon (optional)
- 4 tbsp (1/4 cup) powdered buttermilk)
Whisk the dry ingredients well and set aside
In a large measuring cup (~ 2 cup) add:
- 250 ml warm water
- 1 egg yolk
- 1/2 tsp vanilla extract
- 2 tablespoons butter, melted and cooled slightly
Mix all the wet ingredients well (e.g. with a fork).
Pour the wet ingredients into the bowl with the dry ingredients and whisk until just combined. There should be no large clumps of powder, but some small clumps are okay. Do not over-mix. Let the batter rest for about 10 minutes before cooking.
Cook the pancakes on the griddle, about 2-3 minutes per side. Flip the pancakes the first time when you bubbles burst and leave a hole in the top. The second side is usually done when it looks the same color as the first.
Serve with real maple syrup.