Chef-Level Pancakes

By Chef George

Master Formula – Ingredients

• 1½ cups all-purpose flour
• 2 Tbsp sugar
• 1½ tsp baking powder
• ½ tsp baking soda
• ¾ tsp kosher salt
• 1¼ cups buttermilk (room temperature)
• 1 large egg (room temperature)
• 3 Tbsp melted butter or neutral oil
• 1 tsp vanilla extract

Chef-Level Pancakes plated with syrup and fruits.

Method

• Whisk dry ingredients thoroughly to aerate
• Whisk wet ingredients in a separate bowl
• Fold wet into dry just until combined — batter should be lumpy
• Rest batter 10–15 minutes for hydration and tenderness
• Cook on lightly buttered griddle over medium heat; flip when bubbles set

Chef Technique

• Batter rest relaxes gluten and hydrates starches, creating a tender crumb with controlled structure

Chef-Driven Variations

• Lemon Ricotta – Add ¾ cup whole-milk ricotta and lemon zest; reduce buttermilk to ¾ cup; finish with honey
• Blueberry Cornmeal – Add ¼ cup fine cornmeal; fold in ¾ cup flour-dusted blueberries
• Chocolate Chip Malted – Add 1½ Tbsp malted milk powder; fold in mini chocolate chips
• Savory Bacon-Cheddar – Omit sugar; add sharp cheddar, crispy bacon, chives; finish with maple drizzle
• Bananas Foster – Fold in mashed ripe banana; finish with brown butter bananas
• Whole Grain Brunch – Replace ½ cup flour with spelt or white whole wheat; rest batter 20 minutes

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