Ingredients
Equipment
Method
- Melt the 6 Tablespoons (85g) of butter. You can use a microwave or stovetop. Set the butter aside to cool slightly until step 3.
- In a large bowl, whisk the flour, sugar, baking powder, baking soda, and salt together until combined. Set this dry mixture aside.
- In another large bowl, whisk the eggs, buttermilk, and vanilla extract together. Whisk in the melted butter. Pour the wet ingredients into the dry ingredients. Gently whisk to combine. Stop mixing when there are no dry flour patches left at the bottom. A few lumps in the batter are acceptable. Set the batter aside while you heat the cooking surface.
- Heat a griddle or large skillet over medium heat. Coat the surface generously with butter or nonstick spray. Once hot, pour about 1/4 cup of batter onto the griddle for each pancake. Cook until the edges look set and you see holes forming around the border, about 2 minutes. Flip the pancake and cook the other side until done, about 1–2 more minutes. Coat the griddle or skillet with butter or spray again if needed for the next batch.
- Keep the cooked pancakes warm in a preheated 200°F (93°C) oven until you finish cooking all the batter. Serve the pancakes right away with your preferred toppings.
Notes
You can freeze leftover pancakes for up to 3 months. Reheat frozen pancakes in the microwave or in a 350°F (177°C) oven on a lined baking sheet covered with aluminum foil for 6–8 minutes until warm.
Do not mix the batter the night before. You can mix the dry ingredients and wet ingredients separately and keep them covered in the refrigerator. Do not add the melted butter until you are ready to cook, as it will solidify.
Real buttermilk is recommended for this recipe. You can use low-fat or full-fat buttermilk.