Here’s how to make Pancakes with Crispy Edges—soft and fluffy in the middle, golden and crunchy around the sides 🥞✨
Pancakes with Crispy Edges
Serves: 2–3 | Time: ~20 minutes
Ingredients
- 1 cup all-purpose flour
- 2 tbsp sugar
- 1 tsp baking powder
- ½ tsp baking soda
- ¼ tsp salt
- ¾ cup buttermilk (or milk + 1 tsp vinegar)
- 1 large egg
- 2 tbsp melted butter plus more for the pan
- ½ tsp vanilla extract
Instructions
- Mix batter:
- In a bowl, whisk flour, sugar, baking powder, baking soda, and salt.
- In another bowl, whisk buttermilk, egg, melted butter, and vanilla.
- Combine wet and dry ingredients just until mixed (lumps are okay).
- Heat the pan:
- Use a cast-iron skillet or heavy pan over medium heat.
- Add a generous amount of butter and let it melt and slightly foam—this is key for crispy edges.
- Cook pancakes:
- Pour batter into the hot buttered pan.
- Let cook until bubbles form on top and edges look set and golden, 2–3 minutes.
- Flip and cook 1–2 minutes more until done.
- Repeat:
- Add more butter to the pan between batches for maximum crispiness.
Secrets to Extra-Crispy Edges
🔥 Butter, not oil — butter browns and crisps better
🔥 Hot pan — batter should sizzle slightly when it hits
🔥 Don’t spread the batter — let it set naturally
🔥 Cast iron gives the best crunch
Optional Flavor Boosts
- Sprinkle sugar or cinnamon directly into the buttered pan before pouring batter
- Add blueberries or chocolate chips after pouring batter (not mixed in)
Serve with real maple syrup, whipped butter, or fresh fruit.
If you want, I can give you a diner-style version that uses a splash of oil + butter for ultra-crispy lace edges 😋
