Ingredient Substitution Guide

1. Step 1

   If you want to keep the pancakes warm until you’re done cooking them all, heat the oven to 200 degrees. (Alternatively, serve them as you fry them). 

2. Step 2

   In a large bowl, whisk together the flour, baking powder, baking soda and salt.

3. Step 3

   In a separate bowl, whisk together the eggs and honey (or sugar) until well combined, then whisk in buttermilk, melted butter and vanilla or zest, if using. Pour the buttermilk mixture into the flour mixture and stir gently using a wooden spoon until just combined. A few lumps are OK; they will dissolve by the time you fry the pancakes. Let the mixture rest at room temperature for at least 10 minutes and up to 30 minutes before cooking (see Tips).

4. Step 4

   Heat a skillet or griddle over medium-high until a drop of water sizzles right away, about 30 seconds (see Tips). Add a drizzle of oil to the pan and a little butter and let the butter melt into the oil, which will keep the butter from burning. There should be a very thin layer of fat, deep enough to swirl when you tilt the pan. When the foam from the butter subsides, about 1 minute, pour ⅓ cup of batter into the pan to form pancakes, leaving space between each one. 

5. Step 5

   Cook the pancakes until bubbles form all over the surface and the edges begin to set, 2 to 3 minutes. Sprinkle pancakes lightly with any mix-ins if using. Flip and cook until golden, 1 to 2 minutes more. 

6. Step 6

   Serve finished pancakes immediately, or transfer to an oven-safe platter or baking sheet and keep warm in the oven until you’ve finished making all the pancakes. Continue frying pancakes, adding oil and butter to the pan in between each batch as needed. Serve with more butter, if you like, and syrup.

Tips

• Substitute up to ¾ cup/90 grams whole wheat, spelt, rye or oat flour (or ¾ cup/65 grams oatmeal) for the all-purpose flour. You can also use ¾ cup/110 grams polenta or cornmeal; a coarse grind gives a crunchy texture; finely ground meal makes these cakier.

• You need something acidic to react with the baking soda and make the pancakes rise (in addition to the baking powder, which is what helps make these so very fluffy). Buttermilk, or sour cream or yogurt thinned with some milk will do the trick, but if you don’t have any, spike 2 cups of regular whole milk with 2 tablespoons of lemon juice or mild vinegar (rice vinegar or white wine work well).

• Letting the pancake batter rest for 10 minutes to up to 30 minutes at room temperature gives the flour time to absorb all the liquid. Don’t rush it! Otherwise, the pancakes may be too thin. You can refrigerate the batter without the baking powder and soda mixed in for up to 2 days. Stir them in 10 minutes before cooking. Note that cold batter will need an extra minute or two in the pan to cook through.

• Using a nonstick skillet makes pancakes easy to flip, but cast iron, carbon steel or stainless steel gives them more crispness at the edges.