About this recipe

Fluffy, golden-edged pancakes that are just as welcome on the dinner table as they are at breakfast. Made with pantry staples and ready in under 30 minutes, these classic buttermilk-style pancakes are perfectly mild, lightly sweet, and endlessly kid-friendly. Stack them high, drizzle with maple syrup, and call it a night.

Instructions

1. 1

   In a large mixing bowl, whisk together the all-purpose flour, baking powder, baking soda, granulated sugar, and salt until evenly combined. In a separate medium mixing bowl or large measuring cups, whisk together the buttermilk, eggs, melted butter, and vanilla extract until smooth.

2. 2

   Pour the wet ingredients into the dry ingredients and stir gently with a spatula or wooden spoon until just combined — a few lumps are totally fine and actually desirable. Do not overmix, or the pancakes will turn out tough. Let the batter rest for 5 minutes while you heat the pan.

3. 3

   Heat a large skillet or griddle over ^[medium heat]. Add a small pat of butter (about ½ tsp) and swirl to coat. Once the butter is melted and the pan is hot, pour approximately ¼ cup of batter per pancake onto the surface. Cook until bubbles form across the surface and the edges look set, about 2–3 minutes.

4. 4

   Flip each pancake with a wide spatula and cook for another 1–2 minutes until the underside is golden brown and the pancake is cooked through. Transfer to a plate and tent loosely with aluminum foil to keep warm. Repeat with remaining batter, adding more butter to the pan as needed between batches.

5. 5

   Stack the pancakes on plates and serve immediately with maple syrup, a pat of butter, and fresh berries if desired. For a true breakfast-for-dinner spread, pair with scrambled eggs or crispy bacon on the side.