Pancakes Recipe

Combine dry

In a large mixing bowl whisk together the all-purpose flour, granulated sugar, baking powder, baking soda, and salt until evenly distributed and no lumps remain.

Mix wet

In a separate bowl or large measuring cup whisk the whole milk, buttermilk (if using), eggs, melted and cooled butter, and vanilla extract until smooth and homogeneous.

Temper and combine

Make a well in the center of the dry ingredients and pour about half of the wet mixture into the well. Gently fold with a spatula or wooden spoon until most of the dry ingredients are incorporated. Pour the remaining wet mixture and fold until the batter is just combined. It's okay if a few small lumps remain — avoid overmixing to keep pancakes tender.

Let the batter rest for 5 to 10 minutes at room temperature. This allows the flour to hydrate and baking powder to start working, producing lighter pancakes.

Heat skillet

Place a nonstick or cast-iron skillet or griddle over medium heat and let it preheat for 3 to 5 minutes. Lightly grease the surface with a little butter or oil and wipe away excess with a paper towel so the surface is just lightly coated.

Cook pancakes

For each pancake, pour about 1/4 cup of batter onto the hot skillet (adjust to make smaller or larger pancakes). Cook until bubbles form across the surface and the edges look set, about 2 to 3 minutes. Flip with a spatula and cook the second side until golden brown, about 1 to 2 minutes more. Transfer cooked pancakes to a warm plate and keep loosely covered while you cook remaining batter. If the pan browns too quickly, reduce heat slightly.

Serve

Stack pancakes and serve warm with butter and maple syrup, and optional fresh fruit. Leftover pancakes can be cooled completely, wrapped, and refrigerated for up to 3 days or frozen between sheets of parchment for up to 1 month.