I’ve tried a lot of pancake recipes (including many frou-frou ones). But I always come back to the Better Homes and Gardens recipe which is just a solid American pancake recipe. However, their recipe is just too small of a yield, so my version is doubled and results in enough leftovers for another day or two after. If I have guests, I’ll typically make 50% more batter.
- If sifting, place sifter over a large bowl and add flour, sugar, baking powder, baking soda, and salt. Sift together. If not sifting, just add these ingredients and stir with a whisk a few times.
- Make a well in the center of mixture and set aside.
- Heat a skillet over medium heat.
- Add buttermilk, oil and egg to a smaller bowl and mix well.
- Add the wet mixture to the well in the dry mixture and stir just until moistened (batter should be a little lumpy). Ensure you incorporate any dry parts sticking to the walls or bottom of the bowl.
- Grease skillet or griddle, and pour enough batter to reach the size you want. I personally aim for about 6-8 inches in diameter.
- Cook for 3 minutes or so, flipping when you start seeing enough bubbles popping on the top layer and the edges have firmed up.
- Cook another 3-4 minutes after you flip, ensuring that both sides have browned well but aren't burnt. Adjust your cooking time as needed for the next ones that follow, but remember that the pan will not be quite as hot for the following one.
- Serve with your favorite accompaniment - I prefer butter, others may like maple syrup or another sweet drizzle.
After the wet and dry ingredients have been mixed, you can fold in blueberries or chocolate chips if you want to make the entire batch that way.
Alternatively, you can "toss" these into the pancake immediately after pouring the batter into the skillet to make a variety. I have best results with putting a little extra batter on top of the blueberries or chocolate chips after I toss them in - as this prevents them from burning when flipped.