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Ingredients
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Pancake batter
For cooking & serving
Method
Pancake batter
- 1
Prep dry ingredients
In a large bowl whisk together the all-purpose flour, granulated sugar, baking powder, baking soda, and fine salt until evenly distributed.
- 2
Combine wet ingredients
In a separate medium bowl or large measuring cup whisk the buttermilk, eggs, melted butter, and vanilla extract until smooth and homogenous.
- 3
Make the batter
Pour the wet ingredients into the dry ingredients. Using a rubber spatula or wooden spoon, gently fold until just combined — a few small lumps are fine. Do not overmix. Let the batter rest for 5–10 minutes to hydrate the flour and thicken slightly.
Cook pancakes
- 4
Heat a nonstick skillet or griddle over medium heat until hot (about 350°F/175°C if using an infrared thermometer). Lightly brush or wipe the surface with a thin film of unsalted butter or neutral oil.
- 5
For each pancake, pour about 1/4 cup of batter onto the hot griddle spaced apart. Cook until bubbles form on the surface and edges look set, 2–3 minutes.
- 6
- 7
Keep finished pancakes warm on a sheet pan in a low oven (200°F/95°C) while you finish the rest.
Serve
- 8
Stack pancakes on warm plates, add a pat or dollop of whipped butter on top of the stack so it melts into the pancakes.
- 9
Generously drizzle pure maple syrup over the pancakes. Serve immediately with optional fresh berries or sliced banana on the side.