• 3 cups unbleached all-purpose flour
  • cup plus 2 tablespoons granulated sugar
  • 1 tablespoon plus teaspoon baking powder
  • 2 teaspoons fine salt
  • 2 cups buttermilk
  • 6 tablespoons unsalted butter, melted and cooled, plus more butter for cooking
  • 6 organic large eggs
  • Up to 1 cup milk, as needed, to thin batter
  • Real Vermont maple syrup, warmed, for serving


Serves: Yield: 3 Dozen 5-inch pancakes


Whisk the dry ingredients together in a large bowl. Whisk the buttermilk, butter and eggs together in another bowl. Add the wet ingredients to the dry ingredients, whisking just enough to combine (small lumps are okay). Let the batter sit, covered, overnight. The next morning, heat up your griddle or favorite non-stick pan and slick it with a little butter. Add enough milk to the batter to thin it to the right consistency- the thicker the batter, the thicker and heavier your pancakes- neither is wrong. Cook the pancakes on the griddle, flipping them after bubbles appear on the surface of the uncooked side. Let cook for 2-3 minutes more, the remove, and eat with lots of warm maple syrup.