About the recipe
This is a great all-purpose pancake recipe. You can customize it to your liking by adding fruit or nuts to the batter either before or during the cooking process. The most important note is to not overwork the batter: the finished batter should be somewhat lumpy.
Hands On Time: 10 minutes
Total Time: 30 minutes
1/3 cup milk
1 cup buttermilk
2 tablespoons sugar
1 teaspoon vanilla extract
2 cups all-purpose flour
1/2 teaspoon kosher salt
1 2/3 tablespoons baking powder
1/2 cup unsalted butter, melted
In a medium mixing bowl, whisk together eggs, milk, buttermilk, sugar, and vanilla. In a separate bowl, whisk together the flour and salt. Using a fine-mesh sieve, sift the baking powder onto the flour mixture and stir to combine. Whisk the dry ingredients into the wet and stir to just barely combine. Stir in the melted butter. Some lumps in the batter are okay, just don’t overwork the batter.
Heat a griddle or nonstick skillet over medium-low heat, and lightly coat with butter. Pour 1/4 cup of batter onto the skillet or griddle and cook until bubbles form all over the surface of the pancake, then flip and cook until entire pancake is light and fluffy. Serve warm.