Equipment Needed
- Large mixing bowl
- Medium mixing bowl or large liquid measuring cup
- Whisk
- Rubber spatula
- Large non-stick skillet or griddle
- Ladle or ⅓ cup measuring cup
- Thin spatula for flipping
Step-by-Step Instructions
First, I get everything ready. I whisk together all my dry ingredients—the flour, sugar, baking powder, baking soda, and salt—right in my large mixing bowl. I make sure to really whisk it well; this isn’t just mixing, it’s aerating and ensuring those leaveners are perfectly distributed. In my other bowl, I whisk the eggs until they’re just broken up, then I pour in the buttermilk, the melted butter (cooled slightly so it doesn’t cook the eggs), and that glorious vanilla extract. The smell of vanilla hitting the tangy buttermilk is the official start of pancake day for me.
Here’s the critical step I learned the hard way: gently pour the wet ingredients into the dry. I use my whisk to combine them, but I stop the moment the last streak of flour disappears. The batter will be lumpy and thick, and that’s exactly what you want. Overmixing is the enemy of fluffy pancakes—it develops the gluten and leads to toughness. I let this shaggy batter rest for about 5 minutes while my skillet heats up. This rest allows the flour to hydrate and gives the baking powder a head start.
While the batter rests, I heat my skillet or griddle over medium-low heat. This is another place where patience pays off. If the pan is too hot, the outsides will burn before the insides cook. I test it by flicking a few drops of water onto the surface; if they dance and evaporate quickly, it’s ready. I then swirl in a small pat of butter—the sizzle is so satisfying. Using my ladle, I pour about ⅓ cup of batter for each pancake, leaving room for them to spread.
Now, we watch and wait. I look for those little bubbles to form and pop on the surface, and for the edges to look set and slightly dry. This usually takes 2-3 minutes. The first time I made these, I flipped them too early out of excitement and ended up with a splattered mess! Once the bubbles have set, I slide my thin spatula underneath and confidently flip them in one smooth motion. They’ll cook for another 1-2 minutes on the second side until they’re gorgeously golden brown. I transfer them to a plate and, if I’m not serving immediately, I pop them into a warm (200°F) oven. Then, I butter the skillet again and repeat the process, resisting the urge to press down on the pancakes with the spatula—that just squishes out all the air we worked so hard to create!(See the next page below to continue…)