Over the years I’ve made and shared lots of delicious pancake recipes on this blog, but recently I wanted to know which ones were truly my FAVORITES. So I went on a pancake-making frenzy and made 6 different recipes (and then made blueberry and chocolate chip versions of three of those landing us with at total of 12 different types of pancakes) and gathered my best taste testers (Christopher and Kelsi) and we ate ALL THE PANCAKES. I actually then made my favorite recipes three more times tweaking them along the way to make sure I had the absolute best results. So I’ve made a ridiculous number of pancakes over the past couple of weeks, ha!
The three biggest things I learned were these:
1. Buttermilk is a must. I love almond milk and still like pancakes made with almond milk or even regular milk, but buttermilk really just takes it to the next level.
2. Cake Flour makes a world of difference. I learned this from the Pioneer Woman who’s recipe we did like, but was a little too rich for us overall. All purpose works just fine, but if you want to really kick your pancakes up a notch, go with cake flour.
3. Don’t over-mix! I think nearly every pancake recipe I tried emphasized this point. And it’s really true. Lumps are okay in your batter. And allowing your batter to sit for a few minutes before you start cooking the pancakes gives it even more time to bubble up which makes for fluffier pancakes.
The Best Pancakes
2 tsp vanilla
1. In a medium bowl whisk together cake flour, baking powder, baking soda, salt, and sugar in the raw.
2. In a separate bowl whisk together eggs, buttermilk, melted butter, maple syrup, and vanilla.
3. Gently combine liquid ingredients into flour mixture until just combined. Don’t over-mix. It’s okay if there are small lumps in the batter.
4. Let batter sit for about 10 minutes while griddle heats up. Melt some butter on the griddle and then spoon 1/4 cup batter onto the hot griddle. Cook until batter bubbles around the sides and then flip. Cook until lightly browned on both sides. Makes approximately 12 pancakes.
5. Top with butter and pure maple syrup and serve fresh from the griddle!
While the chocolate chip version of these pancakes was scrumptious, there was one other pancake that held up to the chocolate chips even better. I’ll share more about that later!
And finally, I have to tell you guys that we really loved the Chocolate Chip Oatmeal Cookie Pancakes that I shared on the blog a few years ago as well. But they are a really dense-type of pancake. Definitely delicious, but not fluffy like you typically think of pancakes. Just thought I’d give them an honorable mention. 🙂