Perfect Pancakes

My family has never met a stack of pancakes they didn't love, so over the years I've made this recipe more times than I can count. Since I first shared my original recipe for perfect pancakes (way back when!), I've continued to tinker with it until it turned into the version I make today. It now uses pantry-friendly all-purpose flour instead of cake flour, plus a combination of milk and buttermilk for the perfect balance of rich flavor and tender texture.

The result is everything I want a pancakes to be: buttery, full of vanilla, incredibly soft, and perfectly fluffy. They cook up with beautiful golden edges and light, airy centers that are just begging for a pat of butter and a generous drizzle of maple syrup. Serve them with a pretty fruit salad and some thick-cut candied bacon for the ultimate breakfast feast.

What is the secret to making the best pancakes?

The biggest secret is not to overmix the batter. Don't worry if it's a little lumpy—that's exactly what you want! Stir just until the wet and dry ingredients come together. Overmixing develops the gluten in the flour, which can make pancakes tough instead of light and fluffy. Another trick I swear by is letting the batter rest on the countertop for 45 minutes to an hour before cooking. The resting time gives the flour a chance to fully hydrate and lets the leavening get to work, resulting in pancakes that are extra tender and beautifully fluffy. If you're in a hurry, you can certainly skip the rest, but if you're after the fluffiest pancakes possible, it's well worth the wait.

Is it better to cook pancakes with butter or oil?

Butter, baby! You just can't beat the taste. I love using salted butter for these. Be sure to have plenty on hand because you'll need it for the batter, to grease the griddle, and to serve.

Can you add mix-ins to these pancakes?

Sure. Stir in fresh berries, chopped nuts, or chocolate chips, depending on what you like best!

Can you make these pancakes ahead of time?

Absolutely! These pancakes are perfect for making ahead, whether you're meal prepping breakfast or getting ready for a busy weekend. Let the pancakes cool completely, then store them in an airtight container in the refrigerator for up to 4 days. They also freeze beautifully. Arrange the pancakes in a single layer on a baking sheet and freeze until firm, then transfer them to a freezer-safe zip-top bag or airtight container. They'll keep well for up to 3 months. To reheat, warm them in the microwave for a quick breakfast or wrap them in foil and heat in a 350°F oven until hot and fluffy.