Ingredients
Equipment
Method
- Melt the 6 Tablespoons (85g) of butter. Use a microwave or stovetop. Set the butter aside to cool slightly until step 3. Do not let it get too hot.
- 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 you see no dry flour patches at the bottom. The batter will be thick, and some lumps 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 holes appear 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
Pancakes freeze well 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 because the baking powder activates when wet. You can mix the dry ingredients and wet ingredients separately, keeping them covered in the refrigerator until morning. Do not add the melted butter until you are ready to cook, as it will solidify in the refrigerator.
Real buttermilk is recommended; do not substitute it. Low-fat or full-fat buttermilk works.