Traditional & Griddle Recipe

Dry ingredients

In a large bowl whisk together the all-purpose flour, granulated sugar, baking powder, baking soda, and fine salt until uniform in color and free of lumps.

Wet ingredients

In a separate medium bowl whisk the buttermilk, eggs, melted cooled butter, and vanilla extract until smooth and combined.

Combine

Make a well in the dry ingredients and pour in the wet mixture. Stir gently with a spatula or wooden spoon until most of the flour is hydrated. The batter should be slightly lumpy — do not overmix. If batter is very thick, add 1–2 tablespoons of additional buttermilk to reach a pourable but thick consistency (ribbon-like). Let the batter rest 5–10 minutes to allow leaveners to activate.

Preheat griddle

Place a heavy skillet or flat griddle over medium heat and preheat for 5 minutes. The surface should register about 375°F (190°C) if using an infrared thermometer. If you don't have a thermometer, test by sprinkling a few drops of water — they should sizzle and evaporate quickly but not instantly.

Prepare surface

Lightly grease the griddle with 1 teaspoon of butter or a quick spray of oil. Wipe with a paper towel to leave a thin sheen — too much fat will cause uneven browning.

Cook pancakes

For each pancake, pour 1/4 cup of batter onto the hot griddle, spacing 2 inches apart. Cook until edges set and small bubbles form on the surface and begin to pop, about 2–3 minutes. Using a thin spatula, lift an edge to check the underside: it should be golden brown. Flip and cook the second side 1–2 minutes more until golden and cooked through. Adjust heat as needed so pancakes brown evenly without burning. Repeat, greasing griddle with remaining butter or oil as needed (about 1 tsp between batches).

Hold warm

If making multiple batches, keep finished pancakes warm on a baking sheet in a single layer in a 200°F (95°C) oven while you finish cooking the rest.

Stack pancakes 2–3 high on plates. Add a pat of whipped butter between pancakes if desired and pour warm maple syrup over the stack. Finish with fresh berries, banana slices or a light dusting of powdered sugar to serve.