The “Diner-Style” Fluffy Supper Pancakes

1. The Mix: In a large bowl, whisk your dry ingredients. In a separate jug, whisk the eggs, buttermilk, melted butter, and vanilla.

2. The “Lumpy” Rule: Pour the wet into the dry. Stir with a spoon until just combined. Stop immediately. If the batter has lumps, leave them! Over-mixing develops gluten, which turns fluffy pancakes into rubbery hockey pucks.

3. The Rest: Let the batter sit for 5–10 minutes. You’ll see little bubbles forming on the surface; this is the baking soda reacting with the buttermilk, pre-inflating your pancakes.

4. The Heat: Heat a non-stick griddle or large skillet over medium-low heat. Lightly grease with butter or a tiny bit of oil.

5. The Pour: Use a 1/3 cup measure to scoop the batter onto the griddle.

6. The Flip: Wait for bubbles to form on the top and—more importantly—for the edges to look set and matte. Flip once. Cook for another 1–2 minutes until golden.

7. The Warmth: If you’re making a big batch, keep them on a wire rack in a 200°F oven so they don’t get soggy while you finish the rest.

3 Ways to Make it “Dinner-Appropriate”

Since it’s supper, you might want to move beyond just maple syrup:

• The Savory Twist: Fold a 1/2 cup of shredded cheddar and chopped chives into the batter. Top with a fried egg.

• The “Lumberjack”: Serve with a side of that Sawmill Gravy we talked about earlier. It’s a game-changer over pancakes.

• The Protein Boost: Mix in some cooked, crumbled breakfast sausage directly into the batter on the griddle.