Pancakes Recipe

Combine dry ingredients

In a large mixing bowl, whisk together 1.5 cups all-purpose flour, 2 tbsp granulated sugar, 2 tsp baking powder, 1/2 tsp baking soda, and 1/2 tsp fine salt until evenly distributed.

Mix wet ingredients

In a separate bowl or large liquid measuring cup, whisk together 1.25 cups buttermilk, 1/4 cup whole milk, 2 large eggs, 3 tbsp melted unsalted butter (warm, not hot), and 1 tsp vanilla extract until smooth.

Combine wet and dry

Make a well in the center of the dry ingredients. Pour the wet mixture into the well and gently fold with a spatula or whisk until mostly combined. It’s okay if there are a few small lumps—do not overmix or the pancakes will be tough. If the batter seems very thick, add up to 2 tbsp additional milk to reach a pourable but slightly thick consistency.

Rest the batter

Let the batter rest at room temperature for 5–10 minutes. This allows the gluten to relax and the leavening to start working, producing fluffier pancakes.

Heat a nonstick skillet or griddle over medium heat until a few drops of water sizzle and evaporate within a second or two (about 350°F / 175°C). Lightly grease the surface with about 1 tbsp butter or neutral oil, wiping off excess with a paper towel so the surface is evenly coated but not smoking.

Portion batter

Use a 1/4-cup measure or an ice cream scoop to pour batter onto the hot griddle, leaving about 2 inches between pancakes. For larger pancakes, use 1/3 cup.

Cook first side

Cook undisturbed for 2 to 3 minutes, until bubbles form across the surface and the edges look set and slightly dry. The bottom should be golden brown—use a thin spatula to lift an edge and check.

Flip and finish

Flip the pancakes and cook the second side for 1 to 2 minutes more, until golden and cooked through. Avoid pressing down on pancakes after flipping; that deflates them.

Keep warm

Transfer cooked pancakes to a baking sheet and keep warm in a 200°F (95°C) oven while you cook remaining batter, or stack on a plate and cover loosely with foil.

Serve pancakes hot, topped with butter, maple syrup (about 1/2 cup for the batch), and optional fresh fruit. Adjust syrup and fruit to taste. Leftover pancakes can be cooled, wrapped, and refrigerated for up to 2 days or frozen between parchment sheets for up to 1 month.