Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Dry ingredients
Wet ingredients
For cooking & serving
Method
Batter preparation
Mix 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 no lumps of baking powder remain.
Combine wet ingredients
In a separate medium bowl or large measuring cup, whisk the buttermilk, eggs, melted butter, and vanilla extract until smooth and homogenous. Ensure the melted butter is not piping hot so it doesn't cook the eggs.
Make the batter
Pour the wet ingredients into the dry ingredients. Using a spatula or wooden spoon, gently fold until just combined. The batter should be slightly lumpy — avoid overmixing to keep pancakes tender. If batter seems very thick, add 1–2 tablespoons of milk or water to loosen.
Rest the batter
Let the batter rest for 5–10 minutes at room temperature. This allows the flour to hydrate and the leavening to begin working, producing fluffier pancakes.
Cooking
Prepare cooking surface
Lightly grease the griddle with a small amount of unsalted butter and/or 1 teaspoon of vegetable oil. Wipe with a paper towel to leave a thin, even coating to prevent sticking and promote even browning.
Cook pancakes
For each pancake, pour about 1/4 cup of batter onto the preheated griddle, spacing them about 2 inches apart. Cook until bubbles form on the surface and the edges look set, about 2–3 minutes. Flip with a spatula and cook the second side until golden brown, about 1–2 minutes more. Adjust heat as needed so pancakes cook through without burning.
Keep warm
Transfer cooked pancakes to a baking sheet and keep warm in a 200°F (95°C) oven while you cook remaining pancakes. Re-grease the griddle lightly as needed.
Serve
Stack pancakes 2–4 high on plates. Top with a pat of unsalted butter and serve with warmed maple syrup on the side. Offer additional butter and syrup to taste.