Cooking Instructions

• Melt the 6 Tablespoons of butter first. Microwave or stovetop—either is fine. Set aside to slightly cool until step 3. You don’t want it piping hot.
• In a large bowl, whisk the flour, sugar, baking powder, baking soda, and salt together until combined. Set aside.
• In another large bowl, whisk the eggs, buttermilk, and vanilla extract together until combined. Whisk in the melted butter. Pour the wet ingredients into the dry ingredients and gently whisk to combine.
• Heat a griddle or large skillet over medium heat. Coat generously with butter or nonstick spray. Once it’s hot, drop/pour a heaping ¼ cup of batter on the griddle. Cook until the edges look set and you notice holes in the pancake’s surface around the border, about 2 minutes. Flip and cook the other side until cooked through, about 1–2 more minutes.
• Keep pancakes warm in a preheated 200°F (93°C) oven until all pancakes are cooked. Serve pancakes immediately with your choice of toppings.
• Cover and store leftover pancakes in the refrigerator for up to 5 days.