Makes about 14 four-inch pancakes
- 9 oz (2 cups) all-purpose flour
- 3 Tbsp granulated sugar
- 1/2 tsp baking powder
- 1/2 tsp baking soda
- ¼ tsp kosher salt
- 2 cups well-shaken buttermilk
- 2 large eggs
- 2 tsp pure vanilla extract
- 3 Tbsp unsalted butter, melted and slightly cooled
- Nonstick cooking spray for the pan
- Pure maple syrup, honey, preserves, and/or butter for serving
Position a rack in the center of the oven and heat 200°F. Have ready a large baking or cookie sheet.
In a large bowl, whisk together the flour, sugar, baking powder, baking soda, and salt. In a medium bowl, whisk together the buttermilk, eggs, vanilla, and butter. Pour the wet ingredients into the dry ingredients. Whisk gently, only until no dry ingredients are visible. The batter should be lumpy.
Lightly oil a nonstick griddle or skillet with cooking spray. Heat the pan over medium heat until a few drops of water dance on the surface and quickly evaporate. Working in batches, pour ¼ cup batter onto the griddle for each pancake, spacing them about an inch apart. Let cook undisturbed until bubbles appear on the surface and the edges begin to look dry, about 2 minutes. Use a spatula to lift the pancake and check if the underside is browned to your liking, then flip. Cook the second side until browned, about 1 minute more. Transfer the pancakes to the baking sheet and place in the warm oven while preparing the rest of the pancakes.
Serve with salted butter and pure maple syrup or any other toppings that you love.