Ingredients
Equipment
Method
- Melt the 6 Tablespoons (85g) of butter. You can use a microwave or stovetop. Set the butter aside to cool slightly before you use it in step 3.
- In a large bowl, whisk the flour, sugar, baking powder, baking soda, and salt together until they are combined. Set this bowl 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. Do not overmix; a few lumps are acceptable. Make sure no dry flour remains at the bottom of the bowl. 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 for about 2 minutes, or until the edges look set and you see holes forming around the border. Flip the pancake and cook the other side for 1–2 more minutes until done. Add butter or spray to the griddle as needed for each new 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 chosen 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. Place them on a lined baking sheet, cover with aluminum foil, and bake for 6–8 minutes until warm.
It is best not to mix the full batter the night before because the baking powder activates when wet ingredients are added. You can mix the dry ingredients and the wet ingredients separately, cover them, and store them in the refrigerator. Add the melted butter just before cooking, as it will solidify when cold.