In a large mixing bowl, whisk together the eggs, buttermilk, sugar, vanilla, and salt until well blended. Next, add the flour, baking powder, and baking soda. Stir until just combined. Do not over-stir.
Spray the cookie cutter with cooking spray. Heat the pan on low until hot. Add batter to the cookie-cutter, filling it one-half to two-thirds full. Do not overfill, or the batter will rise too high for the cutter, making it challenging to flip. Flip after bubbles appear in the batter or the batter starts to dry out from cooking. Use a large spatula to turn the pancake.
Continue cooking the pancake on low with a lid on until the middle is fully cooked. Insert a toothpick in the middle of the pancake when it has browned on both sides. If the toothpick comes out clean or with crumbs, the pancake is cooked.
Notes
Gluten-Free Pancakes
Use any of these gluten-free flours instead of wheat flour:
King Arthur Measure for Measure flour
Cup4Cup Multipurpose Gluten-Free Flour
Bob's Red Mill Gluten Free 1 to 1
All three of these gluten-free flours have been formulated to be interchangeable with the same amount of wheat flour in recipes. Do not use any other kind of gluten-free flour in this recipe, or it will not work.This gluten-free recipe may need a little more buttermilk if the batter gets too thick because gluten-free batter thickens upon standing. After cooking the first pancake, you may need to add a little more buttermilk to thin the batter back to the original state.
Cookie-Cutter
Use cooking spray on the cookie-cutter before cooking each pancake.
Pancake Size
One large pancake equals about 3 regular pancakes.