The world’s best pancake recipe
From the kitchen of Jason Kottke & Robie.
Fluffy, relatively easy pancakes. Recipe feeds four.
The original recipe called them the world’s best, a rating which is unlikely to be scientifically verified, but is entirely plausible.
- 2 cups/250g flour
- 2 tbsp/31g sugar
- 4 tsp/21g baking powder
- 1 tsp/5g baking soda
- 1 tsp/5g fine salt
- 2 cups/500ml buttermilk (2 cups/500ml milk & 2 tbsp/32ml lemon juice)
- 4 tbsp/60g melted butter
- 1 tsp/5g vanilla extract
- 2 beaten eggs
- ½ cup/125g butter for greasing pans
- ½ cup/125g butter for topping
- ½ cup/125ml maple syrup for topping
- Combine the dry ingredients in a bowl; whisk; set aside
- Combine the wet ingredients in a bowl; whisk; set aside
- Add the wet ingredients to the dry and whisk until just combined
- Fry in a pan with butter
- Top with maple syrup and devour
Don’t skimp on the ingredients here. Use real butter and real vanilla extract, but especially real maple syrup and real buttermilk. The buttermilk might be a bit of a problem, depending on geography; in that case, there are good substitutes for buttermilk online. We use a tbsp. of lemon juice per cup of milk.