Pancakes Recipe

Prep 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.

Mix wet ingredients

In a separate bowl or large measuring cup whisk the buttermilk, eggs, melted butter and vanilla extract until smooth and homogenous.

Combine

Make a well in the center of the dry ingredients and pour in the wet mixture. Gently fold with a spatula or wooden spoon just until combined; a few small lumps are fine. Do not overmix — overworked batter gives tough pancakes.

Rest batter

Let the batter rest for 5–10 minutes at room temperature. This allows the baking powder/soda to begin working and gives tender pancakes.

Preheat pan

Heat a heavy skillet or nonstick griddle over medium heat until hot (about 3–5 minutes). Lightly grease with a small amount of melted butter or neutral oil and wipe off excess with a paper towel so surface is evenly coated but not greasy.

Cook pancakes

For each pancake, pour about 1/3 cup batter onto the hot surface, leaving space between pancakes. Cook until bubbles form on the surface and the edges look set, about 2–3 minutes. Flip and cook the second side until golden brown, about 1–2 minutes more. Adjust heat as needed to prevent burning; lower heat if the exterior browns too quickly before the center cooks.

Keep warm

Transfer cooked pancakes to a baking sheet and keep warm in a 200°F (95°C) oven while you finish the remaining batter. Re-grease the pan as needed between batches.

Stack pancakes on plates, top with a pat of softened butter, drizzle with pure maple syrup and dust with powdered sugar. Serve with fresh berries on the side if using.

Leftovers can be cooled, wrapped and refrigerated for up to 2 days or frozen between layers of parchment for up to 1 month. Reheat in a toaster or oven until warmed through.