Traditional Pancakes Recipe

Mix dry ingredients

In a large 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.

Combine wet ingredients

In a separate medium bowl or large measuring cup, whisk together 2 cups buttermilk, 2 large eggs, 3 tablespoons melted and slightly cooled unsalted butter, and 1 teaspoon vanilla extract until smooth.

Finish batter

Make a well in the center of the dry ingredients and pour in the wet mixture. Gently stir with a spatula or wooden spoon until just combined — small lumps are fine. Do not overmix. Let the batter rest 5 to 10 minutes to hydrate the flour and activate the leaveners.

Preheat griddle

Heat a nonstick skillet or griddle over medium heat until hot (a drop of water should sizzle and dance). Reduce heat to medium-low if the surface gets too hot. Lightly grease with about 1 tablespoon unsalted butter or neutral oil, wiping evenly with a paper towel or brush.

Cook pancakes

For each pancake, pour about 1/4 cup batter onto the hot griddle. Cook until bubbles form across the surface and edges look set, about 2 to 3 minutes. Flip and cook the second side until golden brown and cooked through, another 1 to 2 minutes. Adjust heat as needed to prevent burning. Repeat, greasing the pan lightly between batches. Keep finished pancakes warm on a plate tented with foil or in a low oven (90–100°C / 200°F).

Warm agave syrup

Place 1/2 cup agave syrup in a small saucepan over low heat and warm gently for 1 to 2 minutes, stirring, until slightly thinner and warm. Do not boil. Alternatively, microwave in a small bowl for 20–30 seconds, stirring halfway, until warm.

Serve

Stack pancakes on plates, top with a pat of optional unsalted butter and fresh berries or sliced fruit if using. Drizzle warm agave syrup over the pancakes and serve immediately.