About this recipe

Fluffy, golden-edged pancakes made from pantry staples — perfect for a cozy, budget-friendly dinner the whole family will love. These classic buttermilk-style pancakes come together in minutes and hit the table warm, stacked high, and ready for maple syrup, fresh fruit, or whatever toppings you have on hand.

Instructions

1. 1

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

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 expected. Do not overmix or your 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 and swirl to coat. Once the butter is melted and the pan is hot (a drop of water should sizzle), pour about 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 and cook for another 1–2 minutes until the underside is golden brown and the pancake is cooked through. Transfer to a plate and cover loosely with aluminum foil to keep warm. Repeat with remaining batter, adding a little butter to the pan between batches as needed.

5. 5

   Stack the pancakes on plates and serve immediately with maple syrup, fresh berries, or your favorite toppings. For a dinner twist, try a savory side like scrambled eggs or crispy bacon alongside.