Mile-High Buttermilk Pancakes

Whisk together the flour, sugar, baking powder, baking soda, and salt in a large mixing bowl. Make a well in the center.

In a separate bowl, whisk the cold buttermilk, eggs, melted butter, and vanilla extract until combined.

Pour the wet ingredients into the well of the dry ingredients. Stir gently with a wooden spoon or rubber spatula until just barely combined. The batter should be lumpy with visible streaks of flour remaining. Do not overmix under any circumstances — this is the single most important step for fluffy pancakes.

Let the batter rest undisturbed for 5 minutes. You will see bubbles forming on the surface as the baking soda reacts with the buttermilk. This rest period develops the rise.

Heat a large cast-iron skillet or flat griddle over medium heat. Test the temperature by flicking a few drops of water onto the surface — they should sizzle and evaporate within 2 seconds. If they evaporate instantly, reduce the heat slightly.

Lightly grease the cooking surface with a thin layer of unsalted butter, wiping away the excess with a folded paper towel.

Using a 1/3-cup measure, pour batter onto the griddle, leaving at least 2 inches between each pancake. Do not spread or press the batter — let it settle naturally into thick rounds.

Cook undisturbed until the edges appear set and matte, the bottom is deep golden brown, and bubbles on the surface have risen and begun to pop without filling back in, about 2 to 3 minutes.

Flip each pancake confidently in one smooth motion using a wide, thin spatula. Cook the second side until golden brown and the pancake feels set when gently pressed in the center, about 1 to 2 minutes more.

Transfer cooked pancakes to a wire rack set inside a rimmed baking sheet in a 200°F oven to keep warm while you cook the remaining batches. Do not stack them or they will steam and lose their crispness.

Re-grease the griddle between batches as needed, adjusting heat if the butter browns too quickly.

Serve the pancakes in tall stacks of 3, topped with a generous pat of softened butter and warm real maple syrup.