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, eggs, melted butter, and vanilla extract until smooth and homogenous.

Mix wet and dry

Make a well in the center of the dry ingredients and pour in the wet mixture. Gently fold with a spatula or wooden spoon until just combined. The batter should be slightly lumpy — do not overmix to keep pancakes light. If batter appears very thick, add up to 2 tablespoons more buttermilk to loosen.

Rest the batter

Let the batter rest for 5 to 10 minutes at room temperature to activate the leavening and allow gluten to relax. This improves fluffiness.

Preheat skillet

Place a heavy skillet or nonstick pan over medium heat. Let it preheat for 3 to 5 minutes until hot but not smoking. Lightly grease the surface with the vegetable oil and a little of the extra butter if desired; wipe with a folded paper towel for a thin, even coating.

Cook pancakes

For each pancake, pour about 1/4 cup of batter onto the hot skillet spaced apart. Cook until bubbles form across the surface and the edges begin to look set, about 2 to 3 minutes. Flip with a spatula and cook the second side until golden brown, about 1 to 2 minutes more. Adjust heat as needed — lower if browning too quickly, raise slightly if pancakes take too long to set.

Keep warm (optional)

If making multiple batches, keep cooked pancakes warm by placing them on a baking sheet in a single layer in a 200°F (95°C) oven until ready to serve.

Serve

Stack pancakes, top with butter, maple syrup, fresh fruit, whipped cream, or other desired toppings, and serve immediately.