Pancakes
Fluffy, customizable pancakes that adapt to any flavor profile—swap flours, proteins, fruits, and toppings to create your perfect stack. From classic buttermilk to savory herb versions, one base recipe spans countless variations.
Ingredients
Method
In a large mixing bowl, whisk together flour, baking powder, salt, sugar (if using), and your chosen spice blend.
In another bowl, whisk together eggs, milk, melted butter, and vanilla extract (if using) until well combined.
Pour the wet ingredients into the dry ingredients and stir gently until just combined—the batter should be slightly lumpy. Do not overmix. Fold in your chosen mix-in if using.
Heat a griddle or nonstick skillet over medium heat and lightly butter the surface.
Pour or scoop batter onto the hot griddle (about 0.25 cup per pancake) and cook until bubbles form on the top and the edges look set, about 2–3 minutes.
Flip carefully and cook the other side until golden brown, about 1–2 minutes. Transfer to a plate and keep warm.
Stack pancakes on serving plates and top with your chosen sweet or savory toppings. Serve warm.
Nutrition, per serving
Per serving. Changing servings scales the amounts, not these figures.
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