Are you tired of pancakes yet? I had no intention of writing anything else about pancakes for a long, long time. But then I stumbled upon this, the best basic pancake recipe ever. We eat a lot of pancakes in our house (You already knew that, right?), and I’ve tested at least a dozen different buttermilk pancake recipes, all claiming to be the best. My first bite inevitably turns down the corners of my mouth as I realize that we’re stuck with a stack of mediocre flapjacks. If I’m going to splurge on a breakfast of buttery, sugar-soaked bread, then I want it to be worth the splurge. I want the pinnacle of pancakes.
Well, I’m done looking. I have found the recipe. THE RECIPE! And I found it in an unlikely place. Kottke is one of my favorite blogs, always packed with links to interesting articles about science, history, art, and more. While reading on the site last week, I found this recipe, and given how much I respect this guy’s judgment on news matters, I decided I would try it.
I thought the recipe had a typo because it calls for a crazy amount of leavening agents. When you mix everything together, the batter actually starts to rise. It’s beautiful. These pancakes are lofty and buttery. The vanilla wafts from them. The picture won’t do these justice because it was taken in haste, something we snapped after we’d eaten half the pile and knew that this recipe was a keeper. The pancakes were a little too salty, but I’ve adjusted the recipe to fix that. Oh, and we added chocolate chips because, well, do we need a reason?
Best buttermilk pancakes via Kottke
2 cups flour
2 T. sugar
4 t. baking powder
1 t. baking soda
1/2 t. salt
2 cups buttermilk
4 T. melted butter
1 t. vanilla extract
In a large bowl, whisk the dry ingredients. In another bowl, mix together the wet ingredients. Pour the wet ingredients into the dry ingredients, and mix just until combined. Heat a skillet and coat lightly with butter. You will probably need to scoop the batter with a cup rather than pouring because it will be very fluffy. When the pancakes are golden on the bottom, flip ’em. Serve with plenty of real maple syrup.