Before you cook
Before you start Equipment you'll need
- griddle — Provides large flat surface for cooking multiple items simultaneously with even heat distribution
- large mixing bowl — Holds ingredients during mixing and combining
- medium mixing bowl — Holds ingredients during mixing and combining
- whisk — Blends ingredients together and breaks up lumps
Safety Safety & allergen notes
- Griddle surface stays hot long after turning off heat. Use caution when cleaning.
- Melted butter can splatter when added to hot griddle. Add in small amounts.
- Batter can bubble and pop while cooking. Keep hands clear of cooking surface.
- Use spatula with long handle to keep hands away from hot griddle surface.
Ingredients
Instructions
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Mix dry ingredients
Whisk together flour, sugar, baking powder, baking soda, and salt in a large bowl until evenly combined.
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Mix wet ingredients
Whisk together buttermilk, eggs, and melted butter in a medium bowl until smooth.
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Combine wet and dry
Pour wet ingredients into dry ingredients. Stir just until combined. Lumps are fine. Let batter rest 5 minutes.
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Cook pancakes
Heat griddle over medium heat until surface reaches 300°F. Lightly butter the surface. Pour 1/4 cup batter per pancake. Cook until bubbles form on surface and edges look set, about 2 to 3 minutes. Flip and cook another 1 to 2 minutes until golden brown.
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Serve
Stack pancakes on plates. Top with butter and maple syrup.
Chef's notes
For crispier edges, use clarified butter or oil on griddle instead of regular butter.
Batter thickens as it sits. Thin with 1 to 2 tablespoons buttermilk if needed.
Add blueberries, chocolate chips, or sliced bananas after pouring batter on griddle.
Test griddle temperature by flicking water on surface. It should sizzle and evaporate immediately.