Fluffy Buttermilk Pancakes

Fluffy Buttermilk Pancakes

Ingredients

• 2 cups all-purpose flour
• 2 tbsp granulated sugar
• 2 tsp baking powder
• 1 tsp baking soda
• ½ tsp kosher salt
• 2 cups buttermilk, well shaken
• 2 large eggs, lightly beaten
• 3 tbsp unsalted butter, melted and cooled slightly
• 1 tsp pure vanilla extract
• Butter or neutral oil for the griddle
• Maple syrup, fresh fruit, or whipped butter for serving

Directions

1. In a large bowl, whisk together the flour, sugar, baking powder, baking soda, and salt.
2. In a separate medium bowl or large measuring cup, whisk together the buttermilk, eggs, melted butter, and vanilla.
3. Pour the wet ingredients into the dry ingredients. Stir gently with a rubber spatula or wooden spoon just until combined — stop when you no longer see dry flour streaks. The batter should be thick and lumpy. Resist the urge to keep stirring!
4. Let the batter rest for 5 minutes while you heat your griddle or skillet over medium heat. This rest time lets the buttermilk and leaveners do their work.
5. Lightly grease the griddle with butter or a small amount of oil. When a drop of water flicked onto the surface sizzles and bounces, you're ready.
6. Pour about ¼ cup of batter per pancake onto the griddle, leaving room for spreading. Cook until bubbles form across the surface and the edges look set and dry, about 2–3 minutes.
7. Flip once and cook for another 1–2 minutes, until the underside is golden brown. Resist the urge to press down on the pancakes — let them stay fluffy!
8. Transfer to a plate and keep warm in a 200°F oven while you finish the batch. Serve with plenty of real maple syrup and soft butter.