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In a separate medium-sized mixing bowl, combine buttermilk, eggs, and vanilla extract. Take your melted butter and gently drip it into the wet components while whisking, swirling until well-combined (the butter may separate and curdle if your other ingredients are cold, this is OK, just whisk to combine).

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The Spruce. Pancakes. For most, the word conjures up the image of warm, fluffy, golden-brown cakes stacked high and very likely topped with a hearty pour of sticky syrup. The name evokes such a visceral reaction, in fact, that right this moment you may even have a phantom taste in your mouth—softly sweet and buttery with a maple twist at the end.

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In a large mixing bowl combine dry ingredients and mix well. In a separate bow, whisk together wet ingredients. Pour wet ingredients into dry ingredients and mix together just until a batter forms. Make sure to scrape the sides with a spatula to incorporate all the dry ingredients.

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Use a well-seasoned pan. Add 1 to 2 tablespoons of vegetable oil to the batter if needed to prevent sticking; cook pancakes until they're evenly golden. Customize pancakes to taste by sprinkling whimsical ingredients like chips, fruit, and nuts atop each pancake as they cook. Serve pancakes as a diner would.

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Let the batter rest while you heat a pan. Set the batter aside for 10 minutes. Meanwhile, heat a large cast iron or nonstick skillet over medium-high heat. Fry 3 pancakes for 3 minutes. Add 1 teaspoon of vegetable oil to the pan and swirl to coat. Add 2-tablespoon portions of the batter to the pan, cooking 3 at a time.

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Stir just enough to moisten dry ingredients. Preheat skillet on medium-high heat. The skillet is ready when drops of water "dance" on the dry surface. Add a teaspoon of vegetable oil or use cooking oil spray. For each pancake, pour 3 to 4 tablespoons of batter onto hot skillet. Cook slowly until the surface is covered with bubbles.

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A plate of pancakes offer ample amount of carbs. Since carbohydrates are the source of fuel for the body. The serving of buttermilk pancakes offers 38 grams of total carbohydrates and the same serving of whole wheat pancakes offer 30 grams. Whole wheat pancakes are opted for providing fuel to active lifestyle.

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Instructions. In a large bowl, whisk together flour, baking powder, sugar, and salt. Make a well in the center and pour in the buttermilk, egg, and melted butter; mix until smooth. Heat a griddle or frying pan over medium high heat, greasing if desired (see note 3).

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Arrange a rack in the middle of the oven and heat the oven to 400ºF. Line a rimmed baking sheet (about 13x18 inches) with parchment paper. Melt 8 tablespoons unsalted butter in a small saucepan over medium heat or in a small microwave-safe bowl. Coat the parchment paper and sides of the baking sheet with about 1 tablespoon of the melted butter.

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Add the melted, cooled butter and whisk to combine; set aside. Whisk the dry ingredients together. Place the flour, sugar, salt, baking powder, and baking soda in a large bowl and whisk to combine. Make the batter. Pour the milk mixture over the flour mixture. Stir gently just until you no longer see any dry flour.

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Plate of Fake Pancakes with Fruit Just Dough It!

You preheat the skillet over medium heat, then add the oil followed directly by the batter. A 12-inch skillet can easily fit three 3-inch pancakes at once, or more if you like smaller, silver-dollar-sized pancakes. The oil gets hot quickly and you get a very satisfying sizzle as the batter hits the pan.

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In a large bowl, stir together all the dry ingredients. 2 cups all-purpose flour, 1 teaspoon baking soda, 1 teaspoon salt, 2 tablespoons sugar. Add eggs and buttermilk to the flour mixture and stir until well combined. The pancake batter will be lumpy. 2 eggs, 2 cups buttermilk*.

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