Classic Pancakes
The fluffiest pancakes come from a light hand with the batter — mix until just combined, then let the lumps be. A hot, buttered griddle does the rest, creating golden edges and a tender center. Stack high and serve with real maple syrup.
Breakfast • 20 min
Ingredients
- 2 cups all-purpose flour
- 3 tablespoons granulated sugar
- 2 teaspoons baking powder
- ½ teaspoon baking soda
- ¾ teaspoon kosher salt
- 2 cups buttermilk
- 2 large eggs
- ¼ cup unsalted butter, melted and cooled slightly, plus more for griddle
- 1 teaspoon vanilla extract
- butter and maple syrup, for serving
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Steps
- In a large bowl, whisk together the flour, sugar, baking powder, baking soda, and salt until evenly combined.
- In a medium bowl, whisk the buttermilk, eggs, melted butter, and vanilla until smooth.
- Pour the wet ingredients into the dry ingredients and stir gently with a rubber spatula just until no dry streaks remain — a few small lumps are fine. Let the batter rest for 10 minutes at room temperature.
- Heat a griddle or large nonstick skillet over medium heat. Lightly butter the surface once hot.
- Pour ¼ cup batter per pancake onto the griddle, spacing them apart. Cook until bubbles form across the surface and the edges look set, 2 to 3 minutes. Flip and cook until the second side is golden brown, 1 to 2 minutes more. Repeat with remaining batter, adding more butter to the griddle as needed.
- Serve immediately with butter pats and warm maple syrup.
Tips & Variations
Make Ahead
The batter can be whisked together the night before and refrigerated; stir gently before using (it may thicken slightly — thin with a splash of milk if needed). Cooked pancakes freeze well between layers of parchment paper.
Storage
Refrigerate cooked pancakes in an airtight container for up to 3 days. Freeze in a single layer on a baking sheet, then transfer to a zip-top bag for up to 1 month. Reheat from frozen in a toaster or on a baking sheet in a 350°F oven until warmed through.
Substitutions
No buttermilk? Stir 2 teaspoons lemon juice or white vinegar into 2 cups whole milk and let it sit for 5 minutes. All-purpose flour can be replaced 1:1 with a cup-for-cup gluten-free flour blend. Kefir or plain thinned yogurt can stand in for buttermilk.
Reviews
Reviews coming soon! In the meantime, let us know what you think of this recipe.
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