Pancakes Recipe

Combine dry ingredients

In a large mixing bowl, whisk together the all-purpose flour, granulated sugar, baking powder, baking soda, and fine salt until evenly distributed.

Combine wet ingredients

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

Mix batter gently

Pour the wet ingredients into the dry ingredients. Using a rubber spatula or wooden spoon, fold together until most of the dry streaks disappear. Do not overmix; a few small lumps are fine. Let the batter rest 5–10 minutes to hydrate the flour and allow baking powder to activate.

Adjust consistency (if needed)

If the batter is excessively thick (not pourable but dough-like), whisk in up to 2 tablespoons additional milk to reach a thick-pourable consistency. If too thin, add 1 tablespoon flour at a time.

Preheat griddle or skillet

Place a heavy skillet or griddle over medium heat and preheat for 5 minutes. The surface should be hot enough that a drop of water sizzles and evaporates. Reduce heat slightly if it browns too quickly.

Grease surface

Lightly brush or wipe the cooking surface with a little melted butter or oil to prevent sticking. Reapply a small amount between batches as needed.

Cook pancakes

For each pancake, pour 1/4 cup (about 60 ml) of batter onto the hot griddle. Cook until bubbles form across the top and the edges look set, about 2–3 minutes. Flip with a spatula and cook the second side until golden brown and cooked through, about 1–2 minutes more. Repeat, keeping finished pancakes warm in a low oven (90–100°C / 200°F) or covered.

Serve

Stack pancakes on plates, top with optional fresh berries or banana slices and a pat of butter if desired. Serve immediately with maple syrup on the side (about 1/4 cup per 2–3 servings). Optionally dust with powdered sugar before serving.

Storage & Reheating

Leftover cooked pancakes can be cooled, layered with parchment, and stored in an airtight container in the refrigerator for up to 3 days or frozen up to 2 months. Reheat in a toaster, oven at 175°C (350°F) for 10 minutes, or in a skillet over low heat until warmed through.