When I was in middle school, I spent countless nights at my best friend’s house. Her house was the usual sleepover destination, mostly because of her mom’s pancakes.
Her mom made the best pancakes I had ever had in my entire life. She made them so often that they even had a griddle installed in their kitchen (the fanciest thing I’d ever seen!). I begged my mom to ask for the recipe, she did, and we’ve been making these pancakes ever since.
This recipe comes together in minutes and can be easily modified. Add in fruit, chocolate chips, peanut butter – whatever your heart desires! I’m a weirdo who likes to eat mine plain, topped with just a little bit of salted butter, but again, you can top with syrup, whipped cream, jam, etc. This recipe is just the perfect starting point for any kind of pancakes you like.
5-Minute Perfect Pancakes
- 2 c. all-purpose flour
- 1 tsp. baking soda
- 1 tsp. salt
- 3 heaping tsp. sugar
- 2 eggs
- 8 T. butter
- 2 c. buttermilk
- Sift together flour, baking soda, salt, and sugar.
- Beat eggs. Melt butter and add to eggs. Whisk butter and eggs together. Add buttermilk to egg mixture and whisk again.
- Add dry ingredients to wet ingredients. Thin with water if needed.
- Heat a large skillet over medium heat. Do not grease the skillet. For each pancake, ladle 2-3 T. of batter onto the skillet.
- Cook until the surface of the pancakes have some bubbles and a few have burst (approx. 1-2 minutes). Flip carefully and cook until browned on the underside (approx 1-2 minutes more).
- Serve warm with desired toppings.
One last trick – the last time I made these, I used a new tool that made all the difference in the world. I used my fish spatula to flip the pancakes! As Bon Appetit says, a fish spatula is the only spatula you need because it so easily slides under things to flip them without messing them up. (You can find all of my other favorite kitchen tools linked here!)
What’s your favorite breakfast recipe? Leave a link below in the comments!