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Ingredients
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Batter
For Cooking & Serving
Method
Batter
- 1
Mix dry ingredients
In a medium 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 bowl or large measuring cup, whisk the buttermilk, large egg, melted butter, and vanilla extract until smooth and homogenous.
- 3
Bring batter together
Make a well in the center of the dry ingredients and pour the wet mixture in. Gently fold with a spatula or wooden spoon until just combined. The batter should be slightly lumpy — do not overmix. Let the batter rest 5 minutes to allow the baking powder/soda to activate and the flour to hydrate.
Griddle
- 4
Heat griddle
Place a heavy skillet or griddle over medium heat and allow it to preheat 3–5 minutes. The surface temperature should be around 375°F (190°C) if you have a thermometer; otherwise it will be hot enough when a few drops of water sizzle and evaporate quickly.
- 5
Grease surface
Lightly brush or rub about 1 tablespoon of butter or neutral oil over the griddle to coat the cooking surface. Wipe excess with a paper towel so you have an even, thin film.
- 6
Cook pancakes
For three standard pancakes, spoon or pour about 1/3 cup of batter per pancake onto the hot griddle, spacing them at least 2 inches apart. Cook without disturbing until bubbles form across the surface and the edges look set, about 2–3 minutes.
- 7
Flip and finish
Using a thin spatula, flip each pancake and cook the second side until golden brown and cooked through, about 1–2 more minutes. The internal texture should be springy and the center cooked.
- 8
Keep warm
If making multiple batches, transfer finished pancakes to a warm oven set to 200°F (95°C) on a wire rack over a baking sheet to keep them from steaming and getting soggy while you finish the rest.
- 9
Serve
Stack three pancakes per serving. Top with butter, drizzle with maple syrup (about 3 tablespoons per serving), and add fresh fruit if desired. Serve immediately.