Fluffy Buttermilk Pancakes. Picture: Stacy Zarin Goldberg Food styling by Bonnie S. Benwick.
The original recipe called for pancakes made using 1/8 cup of batter, which makes for cute and tiny pancakes. You can also make them bigger by using a scant 1/4 cup of batter per pancake. Rather than a skillet, the pancakes can be cooked on an electric griddle set to 180 degrees.

Serve with warmed maple syrup and/or butter.

Make Ahead: The batter keeps, covered and refrigerated, for up to 3 days. Thin as necessary with additional buttermilk or water, 1 tablespoon at a time, before using.

  • 1 cup flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 large egg
  • 1 cup buttermilk, shaken well
  • 1/2 teaspoon vanilla extract (optional)
  • Vegetable oil, for brushing the skillet

1. Preheat the oven to 200 degrees.

2. Whisk together the flour, baking soda, salt, egg, buttermilk and the vanilla extract, if using, in a mixing bowl, until smooth.

3. Heat a nonstick skillet or griddle over medium heat. Once its surface is hot enough to make drops of water scatter over its surface, use a silicone brush or wad of paper towel to coat the pan lightly with oil.

4. Working in batches, use a 1/4-cup measuring cup filled halfway for small pancakes or almost the full 1/4 cup for larger pancakes. Pour the portions and cook for 1 to 2 minutes per side, turning the pancakes over once bubbles begin to form along the bottom edges. If the pancakes are browning too quickly, reduce the heat to medium-low. You may also need to add more oil if the skillet looks dry and the pancakes are getting too dark.

5. As they are done, transfer the pancakes to a baking sheet or heatproof platter; cover loosely with aluminum foil and keep warm in the oven while you cook the remaining batches. Serve warm.