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Ingredients
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Batter and Pancakes
Toppings & Extras
Method
Batter and Pancakes
- 1
Prepare dry ingredients
In a large mixing bowl whisk together the all-purpose flour, granulated sugar, baking powder, baking soda, and fine salt until evenly combined and aerated.
- 2
Combine wet ingredients
In a separate bowl or large liquid measuring cup combine the buttermilk, whole milk, eggs, melted butter and vanilla extract. Whisk until smooth and homogeneous.
- 3
Make the batter
Pour the wet ingredients into the dry ingredients. Using a spatula, fold gently until just combined — the batter should be slightly lumpy. Do not overmix. If batter seems very thick, add up to 2 tablespoons additional milk to reach a pourable but thick consistency.
- 4
Rest the batter
Let the batter rest 8–10 minutes at room temperature. This hydrates the flour and allows chemical leaveners to start working for fluffier pancakes.
- 5
- 6
Cook pancakes
For each pancake, pour about 1/4 cup of batter onto the hot griddle, leaving space between pancakes. Cook until bubbles form on the surface and the edges look set, about 2–3 minutes. Flip and cook until the second side is golden and the center is set, about 1–2 minutes more. Transfer pancakes to a warm sheet tray or plate and keep warm in a low oven (about 200°F / 95°C) while cooking remaining batter. Yield: approximately 10–12 pancakes (3-4 inches each).
Toppings & Extras
- 7
Prepare fruit and nuts
While pancakes cook, rinse and gently dry the mixed berries. Hull and slice strawberries if using. Coarsely chop the toasted pecans or walnuts if using.
- 8
Warm maple syrup
Pour maple syrup into a small saucepan and warm over low heat until just warmed through (do not boil) or microwave in 20–30 second increments until warm.
- 9
Assemble and serve
Stack pancakes in twos or threes on plates. Add a pat of unsalted butter on top of each stack if desired. Spoon warm maple syrup over the pancakes, scatter mixed berries and chopped nuts, and finish with a dollop of whipped cream and a light dusting of powdered sugar if using. Serve immediately.
- 10
Storage and reheating
Store leftover pancakes in an airtight container in the refrigerator for up to 3 days. Reheat gently in a toaster oven, oven (350°F / 175°C for 8–10 minutes), or microwave (20–30 second bursts) until warmed through.