Ingredients
Equipment
Method
- Whisk Dry: In a large mixing bowl, whisk together the flour, sugar, baking powder, baking soda, and salt until evenly combined and aerated.
- Whisk Wet: In a separate bowl, whisk the buttermilk, eggs, melted (cooled) butter, and vanilla extract until smooth.
- Combine: Pour the wet ingredients into the dry ingredients. Use a spatula to fold gently just until combined—do not overmix; the batter should remain thick and lumpy with visible streaks of flour.
- Rest: Let the batter rest for 5–10 minutes. During this time the batter will hydrate and bubbles will form—this rest yields taller, airier pancakes.
- Heat: Preheat a griddle or nonstick skillet over medium heat (about 375°F). Lightly grease with butter or cooking spray.
- Cook: Scoop 1/3 cup of batter onto the hot griddle. Cook until bubbles form on the surface and the edges look set (2–3 minutes), then flip and cook the other side until golden (1–2 minutes).
- Serve: Serve hot with butter and warm maple syrup or your favorite toppings.
- Homemade Buttermilk Syrup: In a saucepan combine 1/2 cup butter, 1/2 cup buttermilk, and 1 cup sugar. Bring to a boil (it may foam). Remove from heat and stir in 1/2 tsp baking soda and 1 tsp vanilla. Serve warm.
Notes
Use real buttermilk for best texture (or make a buttermilk substitute with milk + vinegar if necessary). Spoon-and-level the flour to avoid dense pancakes. Do not overmix—lumps are okay. Let the batter rest 5–10 minutes to allow leaveners to activate and the batter to hydrate. Cook over medium (about 375°F griddle) and flip when bubbles form and edges set.
