perfect buttermilk pancakes

prep: 20 MINUTES | cook: 15 TO 20 MINUTES | total: 40 MINUTES | serves 6 TO 8

I believe that every family should have the ultimate recipe for the perfect stack of pancakes—and here it is! Whether you’re serving these on a lazy Saturday or Sunday morning or for a surprise breakfast-for-dinner weeknight supper (a major favorite in our house), there’s nothing more comforting and delicious than fluffy, slightly tangy buttermilk pancakes piled high and slathered with butter and syrup. This recipe is also a great blank canvas for just about anything you’d want to stir into the batter, whether it’s fresh or frozen fruit, chocolate chips, or spices like cinnamon or nutmeg. Get creative! And they freeze really nicely, so we keep a stash for hectic mornings. If your family is as in love with pancakes as mine, I highly recommend investing in a stovetop or electric griddle, so you can whip up large batches in much less time.

2½ cups all-purpose flour

2 tablespoons sugar

4 teaspoons baking powder

1 teaspoon baking soda

¾ teaspoon fine sea salt

3 cups buttermilk, at room temperature

4 tablespoons unsalted butter, melted and cooled to room temperature, plus more for cooking

2 large eggs, slightly beaten, at room temperature

1 teaspoon pure vanilla extract

Maple syrup, for serving

1 In a large bowl, whisk together the flour, sugar, baking powder, baking soda, and salt.

2 In a medium bowl, whisk together the buttermilk, melted butter, eggs, and vanilla.

3 Pour the wet ingredients over the dry and whisk until just combined—the batter will be lumpy, but that’s okay. Let the batter sit at room temperature for 10 minutes.

4 Preheat a griddle pan or large skillet over medium-high heat, or an electric griddle to 350°F.

5 Grease the griddle with a generous pat of butter. Pour the batter in ½-cup dollops on the hot griddle—as many as will comfortably fit with room to flip the pancakes. Cook the pancakes until bubbles form on the top and the edges are set, about 3 minutes. Use a spatula to flip and cook for another 2 to 3 minutes, until golden brown. Transfer the pancakes to a plate and continue making pancakes until the batter is gone. If desired, arrange the pancakes in a single layer on a large baking sheet and keep warm in a 200°F oven until ready to serve. Serve them stacked high with plenty of maple syrup. If making ahead, let the pancakes cool completely before storing them wrapped in plastic in the fridge for up to 5 days, or wrapped in plastic inside a freezer bag in the freezer for up to 1 month.