Josefine Bagger Sommerlund
Thick, golden, and utterly irresistible pancakes – and all it takes is one simple change to your recipe. Ready to take your breakfast to the next level?
Butter works wonders – in the batter and on the pan. The result? Pancakes with crispy edges, a soft center, and loads of flavor.
The Secret Ingredient
- Many people use oil – but that might be why your pancakes turn out flat and boring
- Butter is the new favorite among food bloggers and baking experts
- Use it both in the batter and for frying
Why Butter Makes the Difference
- Adds a richer flavor and a fluffier texture
- Helps create a golden, slightly crispy surface
- Enhances the natural sweetness of the pancake
A Recipe with Few Surprises
Classic Ingredients:
- All-purpose flour
- Baking powder
- Sugar
- Baking soda
- Milk
- Buttermilk
- Eggs
- Vanilla extract
But one key change:
Replace oil with butter – in the batter and on the pan
How to Get the Batter Right
- Mix dry and wet ingredients separately
- Gently fold them together – no whisking!
- Let the batter rest for up to 1 hour for best results
Fry with Care
- Preheat your skillet or griddle properly
- Use butter for frying – not too much, just enough to coat the surface
- Pour about ⅓ cup of batter per pancake
- Flip only when bubbles start forming on the top
The Result? A New Standard
- Fluffy and tender pancakes with a golden exterior
- Perfect for both breakfast and dessert
- Serve with syrup, berries, or chocolate – or keep it simple
- The butter elevates not just the flavor – but the whole mood