“The best, in my family's opinion”
12 pancakes

Ingredients Nutrition


  1. Sift together the cake flour, baking powder, baking soda, and salt into a mixing bowl.
  2. Whisk the flour mixture, beaten eggs, buttermilk, sugar, vanilla, and melted butter until they are very smooth; let the batter sit for 5 minutes.
  3. Preheat an electric griddle to 375° (or place nonstick griddle/large nonstick skillet over medium heat).
  4. Just before cooking the pancakes, coat cooking surface with melted butter using a pastry brush.
  5. Scoop up batter in a ½ cup measuring cup; pour batter onto hot griddle, letting it spread by itself into a circle that is about 5 inches in diameter; repeat with remaining batter (possibly in batches) until a dozen or so pancakes are formed.
  6. Flip the pancakes when their edges appear to be hardening a little; there should also be many small holes opening up on the surface of the pancakes; should take about 2 minutes.
  7. Cook pancakes on the other side for about 2 minutes, or until pancakes are golden brown and cooked through.
  8. *If cooking pancakes in batches, keep them warm while the others are cooking; remember to reheat and butter the griddle after each round of pancake cooking.

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