Pancakes Recipe

Whisk dry ingredients

In a large mixing bowl, sift or whisk together 1.5 cups all-purpose flour, 2 tablespoons granulated sugar, 2 teaspoons baking powder, 1/2 teaspoon baking soda, and 1/2 teaspoon fine sea salt until evenly combined.

Combine wet ingredients

In a separate bowl or large measuring cup, whisk 1 1/4 cups buttermilk with 1 large egg, 3 tablespoons melted unsalted butter (cooled slightly), and 1 teaspoon vanilla extract until smooth.

Make batter

Pour the wet mixture into the dry ingredients. Gently fold with a spatula or wooden spoon until just combined — batter should be slightly lumpy. Do not overmix. Let the batter rest for 5 minutes to allow baking powder/soda to begin reacting and the flour to hydrate.

Heat a nonstick skillet or griddle over medium heat. Add about 1 teaspoon of the unsalted butter and swirl to coat (use additional butter as needed between batches). The surface is ready when a few drops of water sizzle and evaporate on contact.

For each pancake, pour about 1/4 cup of batter onto the hot skillet, spacing pancakes 1–2 inches apart. If you prefer larger pancakes, use 1/3 cup batter. Once bubbles form across the surface and edges begin to look set (about 2–3 minutes), flip with a spatula.

Cook the second side until golden brown, about 1–2 minutes more. Transfer pancakes to a warm plate and keep loosely covered in a low oven (100–120°C / 210–250°F) while you finish remaining batter. Repeat adding butter to the skillet as needed.

While pancakes cook, hull and slice fresh strawberries (1 cup). If you prefer warmed berries, place sliced strawberries and 1–2 tablespoons of maple syrup in a small saucepan over low heat and warm for 2–3 minutes until slightly saucy; remove from heat.

To serve, stack 3–4 pancakes per serving. Top with 2–3 teaspoons unsalted butter or a pat of butter, spoon warm or fresh sliced strawberries over the stack, and drizzle with maple syrup to taste (about 1–2 tablespoons per serving). Dust with 1 teaspoon confectioners' sugar if desired.