Jonny's Original Buttermilk Pancakes Recipe

Dry ingredients

In a large bowl whisk together the flour, sugar, baking powder, baking soda, and salt until well combined and aerated.

Wet ingredients

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

Combine

Make a well in the center of the dry ingredients and pour in the wet mixture. Stir gently with a spatula or wooden spoon just until combined. The batter should be a little lumpy — avoid overmixing to keep pancakes tender. If the batter seems very thick, add up to 2 tablespoons of milk or water to loosen slightly.

Rest

Let the batter rest at room temperature for 10 minutes. Resting hydrates the flour and gives slightly taller, more tender pancakes.

Preheat a nonstick skillet or griddle over medium heat (about 375°F / 190°C if using an infrared thermometer). Brush the surface lightly with the neutral oil or melt a little butter and spread it.

For each pancake, pour about 1/4 cup of batter onto the hot griddle, spacing them comfortably. Cook until edges look set and bubbles form on the surface, about 2 to 3 minutes.

Flip carefully with a thin spatula and cook the second side until golden brown and cooked through, about 1 to 2 minutes more. Adjust heat as needed so pancakes brown evenly without burning.

Transfer finished pancakes to a warm plate and cover loosely with foil while you cook the remaining batter to keep them warm.

Serve stacks with butter and warm maple syrup and optional fresh berries. Leftover pancakes can be cooled completely, wrapped, and refrigerated for up to 2 days or frozen for up to 1 month.