Pancake House Recipe

Measure and assemble all ingredients. If you do not have buttermilk, make a substitute by adding 1/2 tablespoon lemon juice or white vinegar to 1/2 cup milk, let sit 5 minutes.

Preheat a nonstick skillet or griddle over medium heat (about 375°F / 190°C). Lightly grease with 1 tablespoon butter or a neutral oil.

Dry ingredients

In a large mixing bowl, whisk together 2 cups all-purpose flour, 2 tablespoons granulated sugar, 2 teaspoons baking powder, 1/2 teaspoon baking soda, and 1/2 teaspoon fine salt until evenly combined.

Wet ingredients

In a separate medium bowl or large liquid measuring cup, whisk 1 1/2 cups whole milk, 1/2 cup buttermilk, 2 large eggs, 4 tablespoons melted and cooled unsalted butter, and 1 teaspoon vanilla extract until smooth.

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; batter should be slightly lumpy. Do not overmix—overworking creates dense pancakes. Let the batter rest 5 minutes to hydrate the flour and activate leaveners.

After the griddle is hot, reduce heat to medium-low if pancakes are browning too quickly. Brush or rub the surface with remaining 1 tablespoon butter between batches.

For each pancake, pour 1/4 cup batter onto the griddle, leaving space between pancakes. If using add-ins, sprinkle about 2 tablespoons of blueberries or 1 tablespoon chocolate chips onto the pancake immediately after pouring (do not stir into the entire batter unless you want all pancakes to contain add-ins). For banana slices, press 2–3 slices gently into the batter on the griddle.

Cook until bubbles form on the surface and edges look set, about 2–3 minutes. Use a thin spatula to lift an edge—when underside is golden (light brown), flip carefully.

Cook the second side 1–2 minutes more, until golden and cooked through. Transfer to a warm plate and keep warm in a low oven (about 200°F / 95°C) while you cook remaining pancakes. Repeat greasing the surface as needed.

Stack pancakes and top as desired with a pat of butter, a drizzle of maple syrup to taste, fresh fruit (blueberries or banana slices), and a dusting of powdered sugar if using.

Serve immediately while hot. Leftover pancakes keep in an airtight container in the refrigerator for up to 3 days or freeze between parchment sheets for up to 1 month; reheat in a toaster or oven to restore crisp edges.