Lincoln Square Pancakes Recipe

Prep dry ingredients

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

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 homogeneous.

Mix batter

Make a well in the center of the dry ingredients and pour in the wet mixture. Stir gently with a spatula or wooden spoon until most of the dry streaks are incorporated. Do not overmix — a few small lumps are fine. Let the batter rest for 5–10 minutes; this hydrates the flour and helps create fluffy pancakes.

While the batter rests, place the softened unsalted butter, powdered sugar, vanilla extract, and a pinch of salt in a medium bowl or the bowl of a stand mixer fitted with the paddle attachment. Beat on medium-high speed for 1–2 minutes until light, airy, and pale. Scrape the bowl and beat another 15–30 seconds if needed. Transfer the whipped butter to a small serving dish and chill briefly if it becomes too soft.

Preheat griddle

Preheat a nonstick skillet or griddle over medium heat (around 350°F / 175°C). Lightly brush the cooking surface with a thin film of neutral oil or melted butter and wipe away any excess with a paper towel so the surface is evenly coated but not pooling.

Cook pancakes

For each pancake, pour about 1/3 cup of batter onto the hot griddle (three pancakes will use roughly 1 cup batter each; adjust to make three evenly sized pancakes). Cook until bubbles form across the surface and 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, adjusting heat as needed so the pancakes brown evenly without burning.

Keep warm

If making ahead, place finished pancakes on a wire rack set over a baking sheet in a 200°F (95°C) oven to keep warm and maintain texture while you finish the rest.

Plate and finish

Stack three pancakes per serving. Place a generous dollop (about 2 tbs) of the homemade whipped butter on top of the stack so it begins to soften and melt. Dust the pancakes lightly with powdered sugar. Serve immediately with maple syrup on the side if desired.