Pancakes Recipe

Prep dry ingredients

In a large mixing bowl whisk together the 2 cups all-purpose flour, 2 tablespoons granulated sugar, 2 teaspoons baking powder, 1/2 teaspoon baking soda, and 1/2 teaspoon salt until evenly combined.

Prep wet ingredients

In a separate bowl or large liquid measuring cup whisk the 1 1/2 cups whole milk, 1/2 cup buttermilk, 2 large eggs, 4 tablespoons melted unsalted butter, and 1 teaspoon vanilla extract until smooth.

Combine batter

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 — small lumps are fine. Do not overmix. Let the batter rest for 5–10 minutes to hydrate the flour and allow the leaveners to begin working.

Heat a large nonstick skillet or griddle over medium heat. Brush or rub a little melted butter on the surface (about 1 teaspoon per pancake). To test temperature, sprinkle a few drops of water — they should sizzle and dance. If the surface is too hot, reduce heat slightly.

For each pancake, pour about 1/4 cup batter onto the griddle (for approximately 8–10 pancakes). Cook until bubbles form across the surface and the edges look set, 2–3 minutes. Using a thin spatula, flip and cook the second side until golden brown, 1–2 minutes more. Adjust heat as needed so pancakes cook through without burning.

Transfer cooked pancakes to a warm plate or oven set to 200°F (95°C) to keep warm while you cook remaining batter. Brush the griddle with a little more melted butter between batches as needed.

Stack pancakes 2–4 high on serving plates. Offer maple syrup, salted caramel sauce, or Nutella on the side so guests can choose. For Nutella, you can warm it briefly (10–15 seconds in the microwave) to loosen it for drizzling or spreading.

Garnish with fresh berries and a dusting of powdered sugar if desired. Serve immediately.