Pancakes Recipe

Mix dry ingredients

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

Mix wet ingredients

In a separate medium bowl or large measuring cup, whisk the buttermilk, whole milk, eggs, melted butter, and vanilla extract until smooth and homogeneous.

Combine wet and dry

Make a well in the center of the dry ingredients and pour in the wet mixture. Gently fold with a spatula or wooden spoon until most of the flour is incorporated. A few small lumps are fine — do not overmix or the pancakes will be tough. If the batter seems very thick, stir in up to 1–2 tablespoons (15–30 ml) more milk to reach a pourable but thick consistency.

Preheat griddle

Place a large nonstick skillet or griddle over medium heat. Heat until it registers about 375°F (190°C) on a surface thermometer or until a few drops of water sizzle and evaporate within 1–2 seconds.

Oil the surface

Brush or lightly wipe the cooking surface with a little of the unsalted butter or neutral oil. Wipe off excess so the surface is slick but not greasy.

Cook pancakes

For each pancake, pour about 1/4 cup (60 ml) of batter onto the hot griddle, leaving space between pancakes. If using fruit, sprinkle berries or sliced fruit onto the batter now. Cook until bubbles form across the surface and the edges look set, about 2 to 3 minutes. Flip with a spatula and cook the second side until golden brown and cooked through, 1 to 2 minutes more. Adjust heat as needed so pancakes brown evenly without burning.

Keep warm

Transfer cooked pancakes to a baking sheet set in a low oven (about 200°F / 95°C) to keep warm while you cook remaining batter. Re-grease the griddle lightly between batches if needed.

Stack pancakes on warm plates, dust with powdered sugar if using, top with fresh berries or fruit, and serve with maple syrup on the side.

Leftover pancakes can be cooled, stacked with parchment between, wrapped tightly, and refrigerated for up to 3 days or frozen for up to 2 months. Reheat in a toaster, oven, or skillet until warmed through.