Buttermilk Pancakes (2) Recipe

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

In a separate medium bowl, whisk the buttermilk and eggs until blended.

Whisk in the melted, slightly cooled butter and vanilla extract until smooth.

Combine

Make a well in the center of the dry ingredients and pour in the wet mixture. Using a rubber spatula or wooden spoon, gently fold until just combined. A few small lumps are fine — avoid overmixing to keep pancakes tender and fluffy.

Let the batter rest for 5 minutes at room temperature. This allows the baking powder/baking soda to activate and the flour to hydrate, producing a lighter pancake.

Heat a large nonstick skillet or griddle over medium heat until warm, about 2–3 minutes. If using an electric griddle, set to 375°F (190°C).

Brush or wipe the cooking surface with a thin layer of neutral oil or melted butter. Wipe away any excess so the surface is lightly greased.

For each pancake, measure about 1/3 cup of batter and pour onto the hot skillet, spacing pancakes 2 inches apart. Cook until bubbles form on the surface and the edges look set, 2–3 minutes.

Flip gently with a spatula and cook the second side until golden brown and the pancake is cooked through, about 1–2 minutes more.

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

To make whipped butter: place the 4 tablespoons unsalted butter (softened to room temperature) in a small bowl. Beat with a hand mixer or whisk until light and fluffy, about 1–2 minutes. If desired, beat in 1/8 to 1/4 teaspoon flaky sea salt for a salted whipped butter.

Stack pancakes 2–3 high per serving. Top with a dollop of whipped butter, drizzle with maple syrup, and add fresh berries if using. Serve immediately.