pancakes

The BEST Fluffy Buttermilk Pancakes you'll ever try! This easy to follow pancake recipe yields super delicious and totally amazing pancakes every time!

The BEST Fluffy Buttermilk Pancakes

all-purpose flour

tsp baking powder

tsp baking soda

salt

sugar

buttermilk

eggs (lightly beaten)

tsp vanilla extract (optional)

Whisk together the dry ingredients in a large bowl or, as I frequently do, a&nbsp;large glass measuring cup.

Whisk in the buttermilk, eggs and vanilla extract just until combined. Some small lumps are okay.

Let pancake batter rest for 10 minutes.

Heat a large skillet or griddle over medium-high heat.

Spray with non-stick cooking spray OR brush with butter or oil.

Ladle 1/3 - 1/2 cup batter onto the griddle for each pancake.

Flip the pancakes over when small bubbles appear on the surface and continue cooking on the opposite side until golden brown.

Serve with butter and syrup.

Here's what you need: bananas, peanut butter, vanilla

Peanut Butter Banana Ice Cream Recipe by Tasty

bananas

peanut butter

vanilla

The official home of all things Tasty, the world’s largest food network. Search, watch, and cook every single Tasty recipe and video ever - all in one place!

Tasty

Slice up your bananas into 1-inch (2 cm) slices.

Spread on parchment paper on a baking sheet and freeze slices for 2 hours.

Blend frozen slices in a powerful blender until it reaches a smooth consistency.

Transfer to a small bowl or container and freeze for one hour, or until ready to serve.

https://vid.tasty.co/output/14770/mp4_640x640/1479239773

<div>These whole wheat pancakes are delicious and fluffy, with a hint of cinnamon. They’re naturally sweetened with maple syrup instead of sugar. I like to serve mine with almond butter and sliced bananas on top. This recipe yields 6 to 7 medium pancakes, enough for 2 to 3 servings (multiply as necessary).</div>

Whole Wheat Pancakes

milk of choice

apple cider vinegar

white whole wheat flour or regular whole wheat flour

baking powder

baking soda

ground cinnamon

unsalted butter, melted

pure vanilla extract

In a 2-cup liquid measuring cup, combine the milk and vinegar. Stir to combine and let this homemade “buttermilk” mixture rest until it is lightly curdled, at least 5 minutes.

In a medium bowl, whisk together the flour, baking powder, baking soda, salt and cinnamon.

To the buttermilk mixture, add the egg, melted butter, maple syrup, and vanilla. Whisk until thoroughly blended.

Pour the liquid mixture into the flour mixture. Stir just until combined (a few small lumps are okay). Let the batter rest for 5 minutes so your pancakes will be nice and fluffy.

Meanwhile, if you are using an electric skillet, preheat it to 375 degrees Fahrenheit. Otherwise, heat a heavy cast iron skillet or nonstick griddle over medium-low heat. You’re ready to start cooking pancakes once a drop of water sizzles on contact with the hot surface. If necessary, lightly oil the cooking surface with additional butter, oil, or cooking spray (nonstick surfaces likely won’t require any oil).

Gently stir the batter one last time, in case the liquid has separated. Using a 1/3-cup measuring cup, scoop batter onto the warm skillet, leaving a couple of inches around each pancake for expansion.

Cook until small bubbles form on the surface of the pancakes, 2 to 3 minutes (you’ll know it’s ready to flip when about 1/2-inch of the perimeter is matte instead of glossy). Flip the pancakes, then cook until lightly golden on both sides, 1 to 2 minutes more.

Repeat the process with the remaining batter, adding more oil and adjusting the heat as necessary. Serve the pancakes immediately with toppings of your choosing, or keep them warm in a 200 degree Fahrenheit oven.

Leftover pancakes can be stored in the refrigerator for up to 3 days, or frozen* for up to 2 months. To reheat, stack leftover pancakes and wrap them in a paper towel before gently reheating in the microwave.

Loved them

Only change required for me: I need to add more flour (ca. 2 Tbsp), otherwise the batter is way to liquid.
Added thawed blueberries to the batter this time. My boys loved it.
Thanks for the wonderful recipe!

This is a great and simple recipe.  I made exactly as stated.  Thank you.  I will make my whole wheat pancakes from scratch from now on!

These are my new FAVORITE healthy breakfast!! I'm on a really low carb diet right now and with substitutions I have made each pancake 20 calories and 2.5 carbs! And they are so delicious and filling! I've been low carb for two years and haven't felt full until these amazing pancakes!! Thank you, thank you for such a wonderful recipe!!

Love, love, love these pancakes. It’s been my go-to recipe for weekend pancakes for well over a year now, and I make exactly as written. Sometimes I’ll throw on some add-ins: I love sprinkling on some pecans before I flip. Or fresh blueberries, or chopped strawberries, or...

Recently got a classic (thin) waffle iron, so tried these without the syrup/honey (I’ve had problems with waffles burning in this iron if I use sugars in the batter). Worked great, but added an extra tablespoon of oil for a double batch after tasting the first waffle, and they are the perfect light, thin whole wheat waffles. Threw some chopped pecans in the batter at the end, and that worked great too! 

Thanks for making weekend mornings delicious!

Your blog has been a wonderful diversion while staying at home. We had the pancakes again this morning, and they are our favorites. For a variety, I use different add-ins such as pecans, blueberries, etc for each pancake. I have made several other recipes. It has been a scavenger hunt matching them to what is in my pantry and freezer.
Thank you!

Totally awesome!!!!

Thank you for the recipe! It was very easy to follow and the pancakes were amazing!!! The entire family including the picky toddler loves it. Very light, fluffy and just sweet enough (I used honey). Excited to try your other recipes :)

These are the perfect pancakes: easy, fluffy, delicious!

Really good!  I used regular whole wheat flour ('cause it was what I had) and I was worried that the whole wheat flavor might be too strong for my toddler, but they were delicious and didn't have the "whole wheat taste" that you mentioned.  Definitely will make again!

Wow these turned out great! I had a sudden urge for pancakes and have never made them from scratch before. Loved the milk (I used almond) and apple cider vinegar trick. Interesting to add maple syrup / honey into the mix instead of sugar. What a great treat for a Sunday!

I've made these pancakes before successfully, but just now tried them, and ran into the same issue described as someone else below - my milk didn't curdle (and I tried both oat milk as well as skim milk), and then my pancakes turned out quite flat. They got a little fluffy in the middle, but they otherwise spread out a lot and on the edges were not fluffy at all. I did also have trouble whisking the wet ingredients together, as my butter solidified on contact with the cold ingredients, so I microwaved it very briefly for it to melt again. Not sure if that impacted the pancakes turning out flat?

I think these are the best pancakes I've ever made. My husband was like "save the recipe. Like please, actually save the recipe!" Thanks!

Followed the recipe exactly and they came out perfect. My son devours these, and they’re healthy enough that I can let him!

I love this recipe! It’s the first pancake recipe I found using WW flour that makes them fluffy!

Delicious 
Thank you so much for the recipe

I’ve used this recipe before and it was awesome although I always forget to warm up the milk and the melter butter just curdles up, so maybe suggest to have the milk at room temp before mixing? Idk I’m not a cooking expert and I don’t assume I should do something when following a recipe I just follow what the recipe says. Also this time my pancakes came out like crepes and I followed the recipe to a T so I don’t know what happened. What would you suggest? I really love this recipe, I always keep going back to it.

Absolutely delicious but this batter resulted in a super thin pancake, more like a crepe. None of my ingredients are expired. I would like to make again so any suggestions are appreciated.

These are delicious and so quick to make. This will be our go to recipe from now on.

Help! What do I use if I don't want eggs and don't have any flaxseed left? I made these before and they were real good, although I realized afterwards my baking powder was expired. 

You have been my go-to site for recipes for the past 3 months. I cook at least 5 things a week from your ideas.

I tried and this worked very well. I have cooked this recipe a few times. I added chocolate chips the last time for my young adults and they loved them. Keep the great recipes coming Kate!

This is my go to whole wheat pancake recipe. Turns out great every time!

Skip the store-bought pancake mix in favor of this 15-minute recipe for light and fluffy homemade buttermilk pancakes!

Light and Fluffy Buttermilk Pancakes

baking powder

Tablespoon sugar

buttermilk or buttermilk substitute (See Kelly's Notes)

Tablespoons unsalted butter, melted

In a large bowl, whisk together the flour, baking powder, baking soda, sugar and salt.

In a separate medium bowl, whisk together the buttermilk, egg and melted butter. Stir the wet ingredients into the dry ingredients just until combined. (There should be lumps in the batter.)

Place a nonstick pan or griddle over medium-low heat. Grease it with oil. Drop dollops of the batter onto the hot pan. Once bubbles form, flip the pancakes once and continue cooking 1 to 2 more minutes until the pancakes are cooked throughout. Serve immediately with maple syrup or other toppings.

No buttermilk? No problem! Add 1 tablespoon of lemon juice or vinegar to a liquid measuring cup, then pour in milk (any variety) up to the &quot;1 cup&quot; mark. Stir the mixture then let it sit for 5 minutes until it curdles and thickens slightly. Proceed with the recipe as directed.

Do not overmix the batter or the pancakes will be dense and flat rather than light and fluffy.

For an alternative to vegetable oil (and if bacon is on the menu), try cooking the pancakes in bacon grease. The flavor and texture is hard to beat.

★ Did you make this recipe? Don&#x27;t forget to give it a star rating below!

Kelly's Notes:

These Scotch Pancakes will make your morning!  They are fluffy and delicious!  You can cover them with this raspberry sauce and/or maple syrup for a delicious breakfast that will start your day off right.

Scotch Pancakes

eggs

whole milk

salted butter, melted

Sift together the flour and baking powder into...

Sift together the flour and baking powder into a large bowl.

In a medium bowl, whisk the eggs and...

In a medium bowl, whisk the eggs and sugar together until combined. Whisk in the milk.

Use a spoon to make a well in...

Use a spoon to make a well in the flour mixture, then pour in the wet ingredients while continuing to whisk.

Pour in the melted butter and stir, gently,...

Pour in the melted butter and stir, gently, until the butter is mixed in to the batter.

Heat a cast iron skillet or griddle over...

Heat a cast iron skillet or griddle over medium heat. Coat the surface with a little non-stick spray or butter, then ladle a quarter cup of batter onto the heated surface. Let cook for 2 or 3 minutes until bubbles appear on the surface and the edges look golden brown in color. Flip the pancake and let cook for another minute until lightly browned. Keep warm in a pre-heated oven set to 200 degrees. Continue with remaining batter.

<p class="p1">This extra fluffy, dairy free pancakes recipe is so easy to make with egg and almond milk. It can easily be made gluten free and vegan with a few simple swaps.</p>

Extra Fluffy Dairy Free Pancakes

almond or coconut milk*

canola oil

vanilla extract

In a large bowl, whisk together the dry ingredients.

Add milk, canola oil, egg and vanilla extract. Whisk until smooth.

Preheat a non-stick griddle or large skillet *affiliate link to medium heat. (Coat pan with butter or oil if not using non-stick).

Pour about ⅓ cup batter onto the griddle for each pancake. Allow it to cook until bubbles are visible throughout the pancake before flipping.

I've been making your recipie for roughly 3 years. My kids love it since they are Dairy Intolerant we cant go out for pancakes. This recipie delivers on all fronts

I tried it with whole wheat flour and they came out great. I used Melissa’s suggestion 1 cup and 2 TBSP. Also I only had extra virgin olive oil and that is what I used. Pancakes came out delicious and fluffy!

Thank you for such a great recipe! My 2yo has a dairy allergy. My hubby made these for our family dinner tonight and we all were so impressed!

The pancakes were fluffy, but it doesn’t matter how fluffy they are if the amount of baking soda makes them taste inedible. Super gross.

I made these for my kiddos following the recipe exactly and they loved them!  I did make a  couple changes to the recipe for my pancakes, though.  I used Bob's Red Mill Gluten Free 1 to 1 Flour mix instead of regular flour and I used Oat Milk instead of almond or coconut.  They turned out delicious!  No more gluten free Bisquick for me!

I would never have guessed these were dairy free! Honestly, I'd eat these for breakfast or dinner! haha

I made these this morning, and they were delicious! I tried a couple modifications. First, instead of 1 1/2 cups AP flour, I used 1 cup AP flour, 1/4 c almond flour, and 1/4 c coconut flour. I just wanted to experiment and use a little less gluten. That seemed to work just fine, though I don’t know how it would be to sub out all the flour. I also added 3/4 Tbsp of cinnamon after seeing someone else suggest that. They smell SO good! And the taste was great. I also tried using coconut oil just to grease my pan. I did 1 test pancake with the coconut oil, and it didn’t work out at all. I think there was a little too much oil, and I don’t think the skillet was quite hot enough, so the pancake texture was just terrible. I poured out the little bit of coconut oil and swiped some vegetable oil in the pan, and finished cooking them that way. I love pancakes, but this was the first time I made homemade pancakes, and I will definitely make these again. Oh, and I added some blueberries and bananas to some of the batter 😊. Also, I added a tad more milk during cooking to help thin out the batter.

Delicious! Thank you! I’ve tried making dairy free pancakes withnot much success. I was even adding extra baking powder too but after trying this recipe, I realized it needs a lot more than I was adding. These pancakes were so good I made another batch to put in the freezer.

I make these pancakes almost weekly and they are definitely extra fluffy and absolutely delicious!

This was an amazing recipe! 10/10 would recommend. I decided on original unsweetened almond milk not the unsweetened vanilla almond milk and it turned out great

OMG... hosted brunch for 7, including two teens, and i had to make a second batch of these pancakes, loved by all. i used vanilla almond milk and threw some dairy-free chocolate chips in some of the pancakes. YUM

Great pick me up!! It was super easy to make. I was feeling kind of down and these brought my smile back :) Thanks so much!!! 

P.S I added a tbsp of Land O’ Lakes Half&amp;Half for smoothness, though I’m sure it would have been fine without.

This recipe worked great with coconut milk at our house. Double the recipe and it feeds 4 kids and 2 adults!  I used half melted butter and half olive oil because it was what I had on hand and it worked great. We have omitted the sugar and also replaced  it with a bit of maple and both were delicious! The pancake is very fluffy but holds up to syrup. Thanks!

I used unsweetened vanilla almond milk, warmed, then substituted melted salted butter for the oil. Non-dairy milk has lacked depth for me in the past, hence the substitution. These still lacked a good maillard reaction (picture on this web page has much more browning), but the flavor and texture were really nice. For those wondering, the recipe makes 8-9 pancakes, and they seemed to be a bit more filling than traditional pancakes.

We really love this recipe! I make it every weekend and I add a banana to the wet ingredients before I blend it all together! Thanks for these great pancakes!

I'm lactose intolerant and have been trying to learn some quick and easy food recipes this year, and this pancake one is definitely a keeper! The pancakes were delicious and looked exactly like the photo, thank you so much! I've also found with other recipes that I have a ton of leftover batter, but after making the pancakes for myself and my brother we had none left. It was the perfect amount.

-Sincerely, a 19-year-old trying to learn how to make nice food.

This recipe is amazing and never fails! Absolutely perfect for my dairy free 6 year old and delicious for everyone else too. It seems like a lot of baking powder but I can't taste it at all, and it makes them so beautifully fluffy. Thank you!

I added 1.5 tsp of cinnamon and 2 smashed bananas. AMAZING!

Yummy!!!!! Better than normal pancakes!!!!

THE BEST!
We went dairy free when my baby had CMPI and discovered this recipe. We later discovered she is dairy, soy and gluten intolerant, and allergic to eggs, so had to give up pancakes. Now she is able to eat eggs, so we are slowly introducing again, and this recipe is great as it only has 1 egg! ?

This recipe is very forgiving too! I've made it with coconut milk and also with plain water with a little more flour to keep the batter consistency. I've used to rice bran oil, coconut oil and olive oil (vegetable oil contains soy so we can't use it). I've also used normal flour, pre-made gf flour, and a few different use up the pantry ingredients type gf flour mixes too! Each batch that I have varied from the recipe might taste a bit different, or have a slightly different texture, but they always come out the perfect combo of crispy outside and soft, fluffy inside! ? My family always love them, and we will never go back to a dairy pancake recipe.

THANK YOU!!

Good base recipe,  but made some tweaks for both flavor and fluffiness:
I used the 1x recipe.
I added:
4 bananas
3/4 cup nuts of choice
50% more vanilla
1 TBS maple in addition to sugar.
Doubled the eggs
Cut down the milk by about 40% (thicker batter  = more fluff. Why I assume the photo is of very non-fluffy pancakes, too much liquid.)

Let batter rest 5-7 mins to give baking powder chance  to start 1st action leavening. 

Cooked on griddle at about 275-300° F.

Wish I could show a photo. Made about a dozen or so 1/3 cup pancakes. They are fantastic.  Very fluffy.

Agree 100% the original recipe is the best fluffiest pancakes I've ever had/made best pancakes I'm sticking with this recipe for a longgggg time i wish they'd try the original recipe too it's so good

Wow! What an awesome recipe. We have been transitioning out of dairy, but I kept finding that I’d have to buy milk to make pancakes and then it would just get wasted. Now I can use the almond milk we already have in the fridge! These pancakes taste just like... pancakes! They were fluffy and rose beautifully in the pan. The only thing I did differently was used vegetable oil as I didn’t have Canola on hand. FOLLOW THE RECIPE EXACTLY. You shouldn’t have any problems.

I tried them with vanilla sugar instead of sugar and vanilla extract and they're excellent. Thank you for sharing this recipe!

My experience with the recipe as written wasn't the best. I used almond milk. The outside was too crispy, and the center was way too thin. It wasn't fluffy at all. I checked my baking powder and it was active, so I don't know what went wrong.

I kept making modification until finally the last pancake turned out great. I added a little baking SODA as well as a tsp of apple cider vinegar. The end result was a perfect, fluffy pancake.

Also, erring on the side of less oil in the pan led to more perfectly round pancakes.

I made these and I used canned coconut milk cause that's all I had in the house. I just added 1/4 cup of water to the 1 cup of coconut milk since it called for 11/4 cups and I also used veg. oil and they were great. It's been two years since I've had pancakes and I would like to thank you guys for the recipe.

Thank you for the recipe, they turned  out amazing. My kids were really happy.?⭐⭐⭐⭐⭐

I made this recipe with success a while ago. I recently remembered I printed out this recipe and made them again today -- they came out delicious and so fluffy! I used almond milk and avocado oil as that's what I had. SO. AMAZING. They cooked up so nice and fluffy and I can't even tell they're dairy-free (my husband enjoys them too! That's always a plus). Actually, we're not even dairy-free and I will keep using this pancake recipe!

These pancakes were fluffy with a rich taste, I will be keeping coconut milk on hand from now on to make my pancakes. Thanks for sharing!

These pancakes turned out great! They were fluffy with a rich taste, I will be keeping coconut milk on hand from now on to make my pancakes. Thanks for sharing!

I struggle with textures when it comes to making homemade pancakes (normally come out rubbery, but I saw the tip in the comments about over mixing). I just made these with unsweetened vanilla almond milk and they are amazing! They come out super fluffy. One thing I did after pouring the batter in the pan was smooth them out a bit. I noticed when I didn’t do this they came out almost too fluffy for my liking but smoothing them out in the pan a bit made them perfect for me! Thanks for an awesome recipe, super simple ingredients and has given me hope for homemade pancakes!

I am so grateful for this recipe! As a vegetarian with a dairy sensitivity, I am almost vegan except I eat eggs. It's hard to find good recipes that are dairy-free but use eggs. These pancakes were so good, and truly fluffy! I haven't had pancakes this good in many years, before I stopped consuming dairy. THANK YOU!

This is my first visit to your website and I'm so excited to find out that it's all dairy-free, while not shunning eggs and wheat. That's hard to find! I look forward to trying many more of your recipes.

Ultimate Fluffiness. I only had a half cup of almond milk so I subbed in water. I did use real butter instead of oil. These pancakes really surprised me. They cooked up so high, and are still soft and moist inside. I wish I could attach a photo.

This is the first success I've had at making dairy free pancakes. I have tried so many recipes and none of them have turned out very well. I made these pancakes gluten by using Bobs Redmill 1-1 flour and then added an extra egg for more moisture. They were sooo delicious!!! Will definitely be making these a lot.

I used oat milk and subbed 1/4 cup applesauce for the egg and it came out soo good and fluffy! Added some rainbow sprinkles and topped with powdered sugar!

I made these and my husband had no idea they were dairy free. He thought they ere the hungry jack mix in the box.
Thankyou for sharing this recipe !
Its a keeper😋

These were so good! I didn’t have any canola  oil so I used some butter flavored crisco. (Not the healthiest, but whatever) 
These are the best pancakes I’ve made to date! Thank you 😊

Perfect! I like these better than "regular" pancakes. A little heavier. Less crumbly.

I’ve struggled to find a good vegan recipe for pancakes so I thought I’d try this one today and what a treat it turned out to be!

I added Neat egg substitute instead of the egg and used organic coconut milk and sunflower oil... worked like magic! Super fluffy, delicious vegan pancakes! Dream recipe... many thanks for sharing!!

My daughter (back home from college these days!) made this with canned full fat coconut milk, added shredded coconut, used coconut oil in the skillet and added chocolate chips to make them into an Almond Joy pancakes. Delicious!

I used soy milk and mixed in strawberry jam because the flavor was bland.

Made this recipe for my kiddos, and it was a hit!

So, so good. We were out of regular milk but had canned coconut milk on-hand. Like a couple other reviewers mentioned, thinning out the canned coconut milk with water before adding to batter worked beautifully. I did add closer to 1-1/2 C of the milk mixture, but that’s typical for any homemade pancake batter I make. Otherwise, I made according to instructions and my family liked these just as much as, if not more than, the recipe I usually make with cow’s milk and butter. Thanks for sharing! Our Saturday morning pancake breakfast was salvaged despite being out of milk!

This is a great recipe! I'll never buy store bought mix again.

Followed recipe and tasted great! Easy to make!

Thank you for this beautiful recipe! Just made with almond milk and I used melted butter. They’re definitely and tasty!

Love this recipe! I’d been craving pancakes for awhile and wanted a recipe where I could use almond milk and these pancakes turned out perfect. Fluffy and delicious!!!

Made these for Mother’s Day today and we all loved them! I’m dairy-free so I used oat milk and we didn’t even miss the milk or butter. Thanks!

Love this recipe ! 
Can you fix the scale option please ?

I'm so sad these didn't taste good when I made these. Came out bland. I have some ideas why. I might have added just a tad over the tbsp for the baking powder. I used unsweetened coconut milk. I used vegetable oil instead of canola. Might have added too little salt and vanilla (had to eyeball since I only had a clean tbsp). Or maybe didn't get all the clumps out. I also added blueberries and some semi-sweet chocolate chips. So I gave a 3 only from my experience, but sounds like this went well for others. I'm assuming this was user error.

Excellent recipe! I used Ripple brand dairy-free milk. It has the best texture. Both my children inhaled these.

These were delicious and fluffy. Only change I did was use white whole wheat flour. YUM

Hi - pretty good overall, but there was a slight bitter aftertaste.  I am wondering whether I didn't mix the ingredients well enough?  I don't see anyone else having this issue, so perhaps it was just me ...

Made these with oat milk and added a sprinkle of cinnamon as well. Came out nice and fluffy and only slightly sweet which is how I love them!

Best pancake recipe ever!! These pancakes are so fluffy and delicious! I recently switched from a different recipe that used melted butter because it drove me crazy that it would explode in the microwave every time🤪😂. I love this recipe because it is so easy and uses oil, not butter! I will definitely keep making this pancake recipe! Thank you for posting

I used the canned coconut milk because that is all I had. I used 1 cup of that and 1/2 cup of water. The batter is thick and gorgeously silky looking. They are delicious and thick, but not exactly fluffy. More like the thickness makes it hard to cook all the way so they are delicious but difficult. The outside crisp insanely well, maybe the fat from the coconut? Maybe more water next time, if I dont buy thinned coconut milk. My son who we are trying to go no milk for as a test said they were better than regular pancakes and devoured them.

Made it with coconut milk and blueberries. Delicious. I also substituted maple syrup for the sugar and they came out perfect!

I'm always looking for scratch pancake recipes using almondmilk, but instead of toasty brown, the pancakes were pale and cratered, looked like the moon versus the picture in this blog?  How do I get pancakes to look like yours?

https://content.jwplatform.com/videos/IJR4TU63.mp4

Gluten-Free Sourdough Pancakes From Discarded Starter

discarded starter (fed so that it is quite thick)

tsp.

Tbsp.

coconut flour (optional)

Gluten-Free Lemon-Blueberry Sourdough Pancakes

active brown rice sourdough starter

water

gluten-free flour

pastured eggs (or 3 small eggs)

lemon

gluten-free vanilla extract

raw honey

coconut oil or butter, melted

baking soda water

or frozen wild blueberries (the small size of the wild berries makes

coconut oil

Alton Brown's pancakes are so reliably good that they're my go to pancakes again and again.

Alton Brown’s Pancakes

1/6 T kosher salt

egg (room temperature)

T unsalted butter

fruit, chocolate chips, or other toppings

Combine all ingredients. Use within 3 months.

Pancake Mix

Whisk the egg and butter in a bowl, then whisk in the buttermilk.

Add to the pancake mix. Whisk until just combined. Don't worry about the lumps.

Ladle onto the griddle and sprinkle on toppings. Press in the toppings gently. When bubbles begin to set around the edges and the bottom is golden, flip. Cook until set.

Pancake Assembly

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