Fluffy Buttermilk Pancakes

Ingredients

• 2 cups all-purpose flour
• 2 tablespoons granulated sugar
• 2 teaspoons baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 2 cups buttermilk
• 2 large eggs
• 1/4 cup unsalted butter, melted and slightly cooled, plus more for the pan
• 1 teaspoon vanilla extract
• 1 cup maple syrup, for serving

Instructions

1. In a large bowl, whisk together the flour, sugar, baking powder, baking soda, and salt until evenly combined; this makes sure the leavening is distributed so all the pancakes rise evenly.
2. In a separate medium bowl or large measuring cup, whisk together the buttermilk, eggs, melted butter, and vanilla until smooth. Make sure the melted butter is only warm, not hot, or it can cook the eggs into small clumps.
3. Pour the wet ingredients into the dry ingredients. Stir gently with a rubber spatula using about 10 to 12 strokes, just until you no longer see dry flour - small lumps in the batter are completely normal and desirable.
4. Stop mixing as soon as the flour disappears; overmixing develops gluten and produces tough, chewy pancakes instead of tender ones. Let the batter rest for 5 minutes while the pan heats, which allows the baking powder to start working and the flour to hydrate.
5. Heat a large nonstick skillet or griddle over medium-low heat for about 3 minutes. Test the heat by flicking a few drops of water onto the surface - they should sizzle and dance, not evaporate instantly or sit still.
6. Melt a small pat of butter on the griddle and spread it thin with a paper towel, leaving just a light coating. Using a 1/4-cup measure, pour batter onto the griddle, leaving 2 inches between pancakes.
7. Cook for 2 to 3 minutes on the first side. The pancake is ready to flip when bubbles form across the surface and start to pop leaving small holes, and the edges look matte and slightly dry rather than shiny and wet.
8. Flip each pancake in one confident motion using a wide spatula. Cook the second side for 1 to 2 minutes more, until golden brown and the pancake springs back when pressed lightly in the center.
9. Transfer cooked pancakes to a plate and cover loosely with a clean kitchen towel to keep warm, or keep them on a baking sheet in a 200 F oven while you finish the rest of the batter.
10. Repeat with the remaining batter, re-buttering the griddle lightly between batches and adjusting the heat down slightly if pancakes are browning too fast before the centers cook through.
11. Stack the pancakes on plates and serve warm with maple syrup and butter.

Nutrition

Nutrition information is an estimate per serving and is not a substitute for professional dietary advice.