How to Make Pancakes with Crispy Edges
The best buttermilk pancake recipe with crispy edges, fluffy texture, and rich flavor.
Servings: 8 servings
Calories: 338kcal
Ingredients
- 2 cups all-purpose flour
- 3 tablespoons granulated sugar
- ½ teaspoon baking soda
- ½ teaspoon baking powder
- ¼ teaspoon kosher salt
- 2 cups light cultured buttermilk
- ½ cup unsalted butter melted and cooled, plus more for serving
- 2 large eggs
- 1 ½ teaspoons vanilla extract
- 4 tablespoons unsalted butter for greasing (or nonstick spray)
- maple syrup for serving (optional)
Instructions
- Mix flour, sugar, baking powder, baking soda, and kosher salt together in a bowl.
- Beat buttermilk, butter, eggs, and vanilla together in a separate large bowl; add flour mixture and stir into a batter, leaving some lumps remaining.
- Lightly grease an electric griddle and heat to 350° F. Alternatively, grease a cast-iron skillet and place over medium-high heat.
- Ladle ⅓ to ½ cup of batter onto the prepared cooking surface.
- Cook pancakes until bubbles appear and the underside and edges are golden brown and crispy, about 2 to 3 minutes per side.
- Repeat with the remaining pancake batter, coating the griddle with more butter or spray as needed.
- Serve with melted butter and maple syrup.
Notes
After cooking each batch of pancakes, lower the heat on your skillet or griddle. Then, wipe down the cooking surface with a paper towel. This helps remove any excess butter or spray residue that could otherwise accumulate and burn during subsequent batches.
Nutrition
Calories: 338kcal | Carbohydrates: 32g | Protein: 7g | Fat: 21g | Saturated Fat: 12g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 1g | Cholesterol: 93mg | Sodium: 293mg | Potassium: 136mg | Fiber: 1g | Sugar: 8g | Vitamin A: 688IU | Calcium: 100mg | Iron: 2mg
