Ultimate Buttery Skillet Pancakes (No Mix Needed!)
What You'll Need
- 2 cups self-rising flour
- 1 tablespoon baking powder
- 2 tablespoons buttermilk powder
- 1/2 cup sour cream
- 2 large eggs
- 2 teaspoons vanilla extract
- 1 tablespoon cinnamon, optional
- 1 cup water (more or less)
- 1/4 cup butter, melted
- 1/3 cup cooking oil, divided
How to Make It
1. Make the Batter:
- In a large measuring cup or bowl, whisk together flour, baking powder, and buttermilk powder.
- Add eggs, vanilla extract, sour cream, and half of the water. Mix until mostly combined.
- Stir in the cinnamon and add more water as needed, one tablespoon at a time, until the batter is smooth, thick, and pourable.
- Let the batter rest while your skillet heats up.
2. Cook the Pancake:
- Heat a well-oiled skillet over medium heat.
- Pour the batter directly into the center of the skillet without moving the measuring cup much, allow it to spread naturally.
- Cook until the top bubbles and the edges turn golden brown.
3. Flip & Butter:
- Flip the pancake away from you, and immediately tuck any run-off edges back into the main shape to keep it round.
- Brush the entire top with melted butter, especially over the holes, so it seeps down into the pancake.
- Cook the second side until golden brown and the pancake is firm to the touch, about 2–3 more minutes.
4. Repeat:
- Repeat until all your batter is used. Serve hot with your favorite toppings or syrup.
Note: Be sure to check out my Homemade Brandy Syrup recipe and video too, it’s the perfect match for these pancakes!
Final Touch
⭐⭐⭐⭐⭐ If you made this recipe, I’d be honored if you left a rating and comment your feedback helps encourage and inspire others!