2 tablespoons (30 grams) unsalted butter, plus more for pan
2 tablespoons (25 grams) granulated sugar
1 large egg
1/4 teaspoon vanilla extract
1/2 cup plus 2 to 4 tablespoons buttermilk
1/4 teaspoon fine sea or table salt
1/2 teaspoon baking soda
1 cup (130 grams) all-purpose flour
Heat oven to 225 degrees F and place a large baking sheet inside.
Melt butter halfway in the bottom of a large bowl then whisk in sugar. This should leave the mixture lukewarm, not piping hot, but if it still is, let it cool slightly before adding the egg.
Whisk in egg and vanilla, then 1/2 cup plus 2 tablespoons of the buttermilk.
Whisk in salt and baking soda until fully combined, scrape down bowl, then stir in flour until it just disappears. You’re looking for a thick mixture, more like a very soft cookie dough than a pourable batter, but if it’s very stiff, add 1 to 2 more tablespoons of the remaining buttermilk and stir until combined.
Heat griddle or frying pan over medium. Once hot, add a good pat of butter (please don’t skimp; butter makes crispy edges) and dollop in small mounds of pancake batter — Use a #40 or 1.5 tablespoon scoop to make this even easier and neater. Try to resist the urge to press the mounds into flat puddles; a little nudge is okay but keep the height here.
Once bubbles form on top, lift a corner of each pancake and check for it to be lightly browned before flipping it.
Reducd the heat to medium-low for the remainder of the cooking time.
Once pancakes are golden brown on the second side, and do not worry if the tall sides look raw, this is completely expected, just transfer them to heated oven. Repeat with remaining batter. Tall, thick pancakes like this almost always hide pockets of uncooked batter; 5 minutes in the oven will fix this. You can leave them in the oven for much longer.
Per Smitten Kitchen: This recipe makes 14 quite-tiny (2 to 3-inch) pancakes. You should absolutely double it.
These are thick enough to accommodate blueberries, chocolate chips, etc.
If you only have yogurt, for a thick, plain one, use 1/2 cup and thin it with 3 tablespoons of milk.
Look for a batter thick enough that you have to push it off the spoon with your finger, or that doesn’t puddle out much when it hits the pan.