Step 2

Whisk together the dry ingredients: flour, sugar, baking powder, and salt.

Step 5

Melt 2 tablespoons of the butter in a glass measuring cup, then add milk, oil, water, and vanilla extract. Whisk together well.

Step 8

Pour the wet ingredients into the dry, and whisk until just combined—do not over mix or over-stir—lumps are completely fine in pancake batter!

Step 11

We’re going to cook the pancakes two at a time, for a total of 4 batches (or 8 pancakes total). Melt 1/2 tablespoon of butter in a skillet (I like cast iron, but nonstick works too) over medium-low heat. Add two 1/4-cup scoops of pancake batter, and cook on the first side until bubbles appear all around the edges and the top starts to appear dry. Flip and cook the second side for 1 minute, or just until set. Remove from heat and place on wire cooling rack so they don’t get soggy while the rest of the batch cooks.

Step 14

Repeat step 4, using 1/2 tablespoon of butter for every batch of 2 pancakes, for a total of 4 batches. Serve with extra butter pats, maple syrup, and fresh berries.