The Pancakes Recipe

Combine dry ingredients

In a large mixing bowl whisk together the all-purpose flour, granulated sugar, baking powder, baking soda and fine salt until evenly blended and aerated.

Whisk wet ingredients

In a separate medium bowl whisk the buttermilk, eggs, melted butter and vanilla extract until smooth and homogenous.

Make batter

Create a well in the center of the dry ingredients. Pour the wet mixture into the well and gently fold with a spatula or wooden spoon until just combined. Do not overmix — a few small lumps are fine. Let the batter rest 5 to 10 minutes; the baking powder and soda will start to activate and the batter will thicken slightly.

Preheat griddle

Place a large nonstick skillet or griddle over medium heat and allow it to come to temperature, about 3–5 minutes. You want an even, moderate heat so the pancakes brown without burning.

Test temperature

Brush or wipe a thin film of vegetable oil across the cooking surface. To test, sprinkle a few drops of water — they should dance and sizzle. Reduce heat slightly if the surface is smoking aggressively.

Cook pancakes

For each pancake, pour about 1/3 cup of batter onto the griddle, leaving 2 inches between pancakes. Cook until bubbles form across the surface and edges look set, 2–3 minutes. Flip gently with a spatula and cook until the second side is golden brown, another 1–2 minutes. Adjust heat as needed to maintain even browning. Repeat, re-oiling the griddle lightly as needed.

Keep warm

If cooking in batches, preheat an oven to 200°F (95°C). Transfer finished pancakes to a baking sheet in a single layer and keep warm in the oven while you finish the remaining batter.

Serve

Stack pancakes 2–4 high, top with a pat of unsalted butter, fresh berries or sliced fruit if using, dust with powdered sugar if desired, and serve with maple syrup to taste.