Equipment
Ingredients
Dry Ingredients
- 190 g all-purpose flour
- 25 g granulated sugar
- 10 g baking powder
- 3 g baking soda
- 3 g kosher salt
Wet Ingredients
- 290 ml buttermilk, room temperature
- 60 g unsalted butter, melted and slightly cooled
- 1 egg, room temperature
- 5 ml vanilla extract
For Cooking and Serving
- 15 ml vegetable oil
- unsalted butter
- 120 ml maple syrup
Nutrition (per serving)
Method
In a large mixing bowl, thoroughly whisk together the all-purpose flour, granulated sugar, baking powder, baking soda, and kosher salt.
In a medium mixing bowl, whisk the buttermilk, melted unsalted butter, egg, and vanilla extract until completely smooth.
Pour the wet ingredients into the dry ingredients. Use a spatula to fold the mixture gently just until combined. Do not overmix; some small lumps of flour should remain.
Allow the batter to rest at room temperature undisturbed for 10 minutes.
Preheat a non-stick skillet or griddle over medium heat to approximately 175 C (350 F). Lightly grease the surface with vegetable oil.
Pour roughly 60ml of batter onto the skillet for each pancake. Cook until bubbles form on the surface, pop, and the edges begin to look dry and set, about 2 to 3 minutes.
Carefully flip the pancake with a spatula and cook the other side until deeply golden brown, about 1 to 2 minutes more.
Transfer the cooked pancakes to a plate. Serve immediately stacked high, topped with pats of unsalted butter and generous drizzles of maple syrup.
Chef's Notes
- Letting the batter rest allows the flour to fully hydrate and the gluten to relax, which results in a significantly more tender pancake.
- Do not overmix the batter. Lumps are perfectly fine and actually trap air, which helps create a much fluffier texture when cooked.
- Wiping the skillet with a very light coating of oil rather than butter prevents burning, as butter solids can quickly scorch at frying temperatures.
- For consistent sizing and even cooking, use a mechanical ice cream scoop or a designated measuring cup to pour your batter onto the griddle.
Storage
Refrigerator: 3 days — Store in an airtight container.
Freezer: 2 months — Separate pancakes with parchment paper before freezing in a sealed bag.
Reheating: Reheat in a toaster or oven at 175 degrees C (350 degrees F) until warm.
