Dandy's Pancakes Recipe
Make Dandy's Pancakes Recipe in just 30m. Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Batter
Cooking & Serving
Method
Batter
- 1
Dry ingredients
In a large mixing bowl whisk together the all-purpose flour, granulated sugar, baking powder, baking soda, and salt until evenly combined and aerated.
- 2
Wet ingredients
In a separate bowl or large measuring cup combine the buttermilk, eggs, melted butter (warm but not hot), and vanilla extract. Whisk until homogenous.
- 3
Combine
Make a well in the center of the dry ingredients and pour in the wet mixture. Gently fold with a spatula or wooden spoon just until combined — small lumps are fine. Do not overmix. Let the batter rest 5–10 minutes to allow the leavener to activate and the flour to hydrate.
Cooking & Serving
- 4
- 5
Cook pancakes
For each pancake pour about 1/4 cup of batter onto the griddle (adjust size as desired). Cook until bubbles form on the surface and edges look set, 2–3 minutes. Flip and cook the second side until golden brown, about 1–2 minutes. Keep cooked pancakes warm on a baking sheet in a 200°F (95°C) oven if cooking in batches.
- 6
Finish & serve
Stack pancakes and serve immediately with maple syrup and optional fresh berries. Dust with powdered sugar if desired.
- 7
Notes
If batter is too thick, thin with 1–2 tablespoons of milk. For fluffier pancakes ensure your baking powder is fresh. To make buttermilk substitute: add 1 tablespoon vinegar or lemon juice to 2 cups milk and let sit 5 minutes.