Description
A comprehensive guide to making perfect, fluffy pancakes with troubleshooting tips and storage advice.
Ingredients
Scale
- 2 cups all-purpose flour (sifted for extra lightness)
- 2 tablespoons granulated sugar
- 1 tablespoon baking powder (aluminum-free for better flavor)
- ½ teaspoon baking soda
- ¼ teaspoon salt
- 2 large eggs (room temperature)
- 1¾ cups buttermilk (the acidity helps activate the leavening agents)
- ¼ cup melted unsalted butter (slightly cooled)
- 1 teaspoon pure vanilla extract
- Vegetable oil or butter for cooking
Instructions
- Prepare Your Dry Ingredients
- Mix Your Wet Ingredients
- Combine Wet and Dry Ingredients
- Rest Your Batter
- Cook to Perfection
Notes
- Check baking powder freshness – it loses potency over time
- Don’t overmix the batter
- Let batter rest for at least 10 minutes
- Look for bubbles forming on surface before flipping
- Cook on medium heat for even cooking
- Can be frozen for up to 2 months
- Category: FAQ
- Method: Reference
- Cuisine: General
Keywords: pancake troubleshooting, fluffy pancakes, pancake tips, pancake FAQ, pancake making guide, pancake storage
