Makes 18 to 24 3-inch pancakes

What You Need


10 tablespoons unsalted butter, plus more for the pan
2 large eggs
2 1/2 cups all-purpose flour
2 tablespoons sugar
1 1/2 teaspoon salt
1 teaspoon baking powder
1 teaspoon baking soda
2 cups buttermilk
1/2 cup milk

Measuring cups and spoons
Baking sheet, for keeping the pancakes warm in the oven
Cooling rack
Mixing bowls
Wooden spoon or spatula
Cast-iron or nonstick skillet
1/4-cup measure, or a big soup spoon
Thin spatula


  1. Melt and cool the butter: Melt the butter in the microwave or on the stovetop, then set aside to cool slightly. It should be just warm to the touch when you add it to the batter.
  2. Warm the oven: Place the cooling rack inside the baking sheet. Place the baking sheet in the oven and set the temperature to 225°F. This is for keeping the batches of pancakes warm until you're ready to serve.
  3. Separate the eggs: Place the yolks in one bowl and the whites in a separate bowl.
  4. Whisk together the egg yolks, buttermilk, and milk.
  5. Add the melted, cooled butter to the wet ingredients and whisk to combine.
  6. In a separate mixing bowl, whisk together the flour, sugar, salt, baking powder, and baking soda in a medium mixing bowl.
  7. Make the batter: Pour the milk mixture over the flour mixture. Stir gently just until you no longer see any dry flour.
  8. Stir in the egg whites: Add the egg whites to the batter and stir until you no longer see any unmixed whites.
  9. Rest the batter: Set the bowl aside and rest the batter for at least 5 minutes, or up to an hour. After resting, the batter should look thick and slightly foamy.
  10. Warm the skillet: Place the skillet over medium-high heat and add a pat of butter or a teaspoon of cooking oil. Warm until the butter foams but doesn't brown, or until the oil shimmers and moves smoothly across the skillet.
  11. Begin cooking the pancakes: Using a 1/4-cup measure or a big soup spoon, drop the pancake batter into the skillet. The batter should spread to about 3 inches wide.
  12. Cook the first side until you see bubbles: Watch for bubbles to start forming on the surface of the pancake. When those bubbles burst and when the edge of the pancake looks set, flip the pancake. This should take about 2 1/2 minutes; adjust the heat as needed if it seems like the pancakes are cooking to quickly or slowly.
  13. Cook the second side until golden, about 2 1/2 minutes. Again, adjust the heat as needed if it seems like the pancakes are cooking to quickly or slowly.
  14. Transfer the cooked pancakes to the oven: Once cooked, transfer all of the pancakes to the oven to keep them warm until you're ready to serve. (Or serve the pancakes in batches!)
  15. Continue cooking the pancakes in batches: I always find that the first batch is a "sacrificial batch" for getting the pan to the right temperature and getting into the pancake-making groove. Subsequent batches go much more smoothly! Add more butter or oil to the pan as needed to keep the pancakes from sticking. Adjust the heat as needed to keep the pancakes cooking evenly.
  16. Serve pancakes right away! When all the pancakes are ready, serve with butter and maple syrup. Leftover pancakes will keep in the fridge for up to a week, or can be kept frozen for up to three months; reheat in the toaster until warmed through and crispy. (Recipe source)