Ingredients
- Classic Pancakes
- Light and fluffy from batch to batch.
- By America's Test Kitchen | May 4, 2012
- Makes about 16 (4-inch) pancakes
- Getting the skillet hot enough before making the pancakes is key.
- 2 cups (10 ounces) all-purpose flour
- 2 tablespoons sugar
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 2 cups buttermilk
- 3 tablespoons unsalted butter, melted and cooled
- 1 large egg
- Vegetable oil for the pan
Preparation
Step 1
1. Adjust an oven rack to the middle position and heat the oven to 200 degrees. Set a wire rack over a baking sheet and set aside.
2. Whisk the flour, sugar, baking powder, baking soda, and salt together in a large bowl. In a medium bowl, whisk the buttermilk, melted butter, and egg together. Make a well in the center of the flour mixture, pour the buttermilk mixture into the well, and gently whisk together until just incorporated with a few lumps remaining (do not overmix).
3. Heat a 12-inch nonstick skillet over medium heat for 3 to 5 minutes. Brush the pan bottom with a thin layer of the oil. Using ¼ cup of batter per pancake, add the batter to the skillet (2 or 3 pancakes will fit at a time) and cook until large bubbles begin to appear, about 2 minutes.
4. Flip the pancakes and continue to cook until golden brown, about 1½ minutes. Transfer the pancakes to the wire rack (don’t overlap) and keep warm in the oven. Repeat with the remaining batter, brushing the skillet with oil as needed. Serve.