FLIP SIDE
Tall stacks, crisp-edged French toast, and the small tricks that make breakfast feel easy.
TWO GRIDDLE STARS
Mix the batter gently, let the pan heat evenly, and flip when the bubbles tell you to.
A reliable stack with tender middles and buttery edges. Let the batter rest while the skillet warms.
Whisk 1½ cups flour, 2 tablespoons sugar, 2 teaspoons baking powder, and a pinch of salt. Separately whisk 1¼ cups buttermilk, 1 egg, and 3 tablespoons melted butter. Fold together, rest 8 minutes, then cook in a buttered skillet over medium heat. Flip when bubbles pop and stay open.
02 / CUSTARDYThick-cut bread gets a quick bath in vanilla custard, then a crisp butter-skillet finish.
Whisk 3 eggs, ¾ cup milk, 1 teaspoon vanilla, and a pinch of cinnamon. Dip 8 thick bread slices briefly on both sides. Cook in butter over medium heat until golden and set, about 3 minutes per side.
THE SECRET IS PATIENCE
Medium heat gives pancakes time to rise before their outsides get too dark. Wait for bubbles to open and stay open before you flip.
More griddle tips →