Buttermilk Pancakes Recipe

Prepare 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.

Combine wet ingredients

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

Make the 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 — batter should be slightly lumpy. Do not overmix. Let the batter rest 5 minutes to allow the leaveners to activate and the batter to thicken slightly.

Heat a heavy skillet or nonstick griddle over medium heat until hot (about 3–5 minutes). Brush or wipe a thin film of butter on the surface. To test readiness, flick a few drops of water onto the surface; they should sizzle and evaporate.

For each pancake, pour about 1/3 cup of batter onto the hot skillet, leaving space between pancakes. Cook until bubbles form across the surface and edges look set, 2–3 minutes.

Flip the pancakes with a spatula and cook the second side until golden brown, 1–2 minutes more. Transfer cooked pancakes to a warm plate or oven set to 200°F (95°C) while you cook the remaining batter. Brush skillet with additional butter as needed between batches.

If serving with sliced banana or seasonal fruit: arrange slices on top of the stack of three pancakes or serve on the side.

If serving with bacon: cook 3 slices of bacon in a skillet over medium heat until crisp (about 6–8 minutes), drain on paper towels and transfer to the plate beside the pancakes.

If serving with Edward's sausage link (or other breakfast sausage): cook according to package instructions or cook in a skillet over medium heat, turning occasionally, until browned and cooked through (about 8–10 minutes).

Place three pancakes on each plate, add a pat of unsalted butter on top, drizzle with maple syrup, and add selected fruit and protein (bacon or sausage) on the side.