The Weeknight Table

Dry Ingredients
2 cups all-purpose flour
3 tbsp granulated sugar
1 tbsp baking powder
½ tsp baking soda
1 tsp salt

Wet Ingredients
2 cups buttermilk
2 large eggs
¼ cup melted butter (plus more for the pan)

1 tsp vanilla extract

In a large bowl, whisk together the flour, sugar, baking powder, baking soda, and salt.
In a separate bowl, whisk together the buttermilk, eggs, melted butter, and vanilla extract until smooth.

Pour the wet ingredients into the dry ingredients and gently mix until just combined. The batter should be slightly lumpy—don’t overmix or you’ll lose that tender texture.

Now here’s where the magic happens.

Heat a skillet or griddle over medium heat. Once hot, add about 1 tablespoon of butter or oil per pancake—don’t be shy. That fat is what creates those crispy, golden edges.

Pour about ⅓ cup of batter into the pan, right into that hot butter. You should hear a sizzle around the edges immediately—that’s your cue you’re doing it right.

Let the pancake cook until bubbles form on the surface and the edges look set and crispy, about 2–3 minutes. Flip and cook another 1–2 minutes until golden brown.
Remove and repeat, adding more butter or oil for each pancake to keep those edges crispy.

Serve hot—stacked high—with butter melting down the sides and syrup ready to settle into every crispy ridge.