Food Recipes Breakfast & Brunch Pancakes & Crepes Make and Freeze a Big Batch of These Pancakes for Weekends to Come Be the first to rate & review! These light, fluffy homemade pancakes are the perfect start to the day. By Chandra Ram Updated on October 3, 2023 Tested by Food & Wine Test Kitchen Tested by Food & Wine Test Kitchen Recipes published by Food & Wine are rigorously tested by the culinary professionals at the Dotdash Meredith Food Studios in order to empower home cooks to enjoy being in the kitchen and preparing meals they will love. Our expert culinary team tests and retests each recipe using equipment and ingredients found in home kitchens to ensure that every recipe is delicious and works for cooks at home every single time. Meet the Food & Wine Test Kitchen Rate PRINT Share Active Time: 20 mins Total Time: 20 mins Servings: 4 Pancakes are one of the most classic breakfasts around, emblematic of lazy weekend mornings with the whole family and holiday brunches. Frequently asked questions How do you make pancakes? For the best results when making pancakes, mix the batter gently; it’s better to have a few lumps here and there (they disappear when cooked) than to mix the batter so much that it develops gluten and yields tough pancakes. Cook them in butter or oil over medium-low heat, so they don’t brown too quickly; no one likes pancakes that are burnt on the outside and raw inside. Scoop 1/3 cup batter into the pan for each pancake, or 1/4 cup batter if you want smaller pancakes. The batter should sizzle when you add it to the pan. You can usually fit three or four pancakes in a large skillet or up to six pancakes if you use a large griddle, but don’t crowd them; they need space to spread out a bit. Wait until you see a few bubbles on top of the pancakes to flip them, and be sure to use a wide spatula so they flip easily. Matt Taylor-Gross / Food Styling Amelia Rampe Delicious Buttermilk Pancakes Recipe Can you double this pancake recipe? Making pancakes for a crowd? This recipe is easily doubled or even tripled. If you are making a large batch of pancakes, store the cooked pancakes in a 300°F oven until you are ready to serve. Warm up some maple syrup, or make a fruit syrup to go on top, and relax into your day. Can you freeze pancakes? Yes — it's one of our favorite weekend breakfast hacks. Make the pancakes as directed, and let them cool completely. Layer the cooled pancakes between sheets of parchment paper, and store in a ziplock bag or other airtight container in the freezer for up to two months. To reheat frozen pancakes, simply microwave them on high for a minute, place them on a baking sheet in a 325°F oven for 10 minutes, or pop them in the toaster. Notes from the Food & Wine Test Kitchen This recipe is excellent on its own or can be used as the basis to make more elaborate or personalized pancakes. You can add fruit — start with 1 cup of blueberries or chopped strawberries, bananas, peaches, or pears per batch. You can also add nuts; 1 cup of halved pecans, walnuts, almonds, or hazelnuts works nicely here. Toast the nuts to bring out their flavor, and let them cool until just warm before stirring them into the batter. And if you like, add 1 teaspoon of cinnamon, or a large pinch of nutmeg or cardamom to the batter for a hint of warm spice. Regardless of what you add to this recipe, be careful to not overmix the batter. Ingredients 2 cups all-purpose flour 2 teaspoons baking powder 1/2 teaspoon baking soda 1/4 teaspoon fine sea salt 1 tablespoon sugar 2 eggs 1 1/2 cups milk, plus more as needed 4 teaspoons butter or neutral oil for cooking Butter and maple syrup for serving Directions Heat a large nonstick skillet or griddle over medium-low. In a bowl, combine flour, baking powder, baking soda, salt, and sugar. In a separate bowl, beat eggs with milk. Gently stir egg mixture into flour, mixing just enough to moisten flour; having a few lumps is fine. If batter seems thick, add more milk, 1 tablespoon at a time. Heat 2 teaspoons butter or oil in skillet. When butter foam subsides or oil shimmers, ladle 1/3 cup batter into skillet for each pancake. Flip pancakes after bubbles rise to surface and pancakes are brown underneath, about 2 minutes. Repeat with remaining batter and butter. Flip pancakes and cook until second side is lightly browned. Serve, or hold in a 300°F oven until ready to serve. Rate It Print