Fluffy Buttermilk Pancakes

Name: Fluffy Buttermilk Pancakes
Prep time: 10 min
Cook time: 20 min
Yield: 4 servings
Ingredients: 2 cups all-purpose flour; 3 tablespoons granulated sugar; 2 teaspoons baking powder; 1 teaspoon baking soda; 0.5 teaspoon fine salt; 2 cups buttermilk; 2 large eggs; 4 tablespoons unsalted butter; 2 teaspoons vanilla extract; to serve maple syrup

Tall, tender buttermilk pancakes with a light, fluffy crumb, buttery flavor, and a hint of vanilla. Serve warm with butter and maple syrup for an easy weekend breakfast.

Prep: 10 min · Cook: 20 min · Yield: 4 · Method: Stovetop

Ingredients

2 cups all-purpose flour
3 tablespoons granulated sugar
2 teaspoons baking powder
1 teaspoon baking soda
0.5 teaspoon fine salt
2 cups buttermilk
2 large eggs
4 tablespoons unsalted butter
2 teaspoons vanilla extract
to serve maple syrup

Cooking instructions

Melt 2 tablespoons of the butter and let it cool slightly. In a large bowl, whisk together the flour, sugar, baking powder, baking soda, and salt. (about 3 min)
In a separate bowl, whisk the buttermilk, eggs, melted butter, and vanilla until combined. Pour the wet ingredients into the dry ingredients and stir just until no large dry streaks remain; a few small lumps are fine. Rest the batter for 5 minutes. (about 7 min)
Heat a large nonstick skillet or griddle over medium heat. Lightly brush with some of the remaining butter. The surface is ready when a drop of water sizzles and evaporates quickly. (about 3 min) — Medium heat
For each pancake, pour about 1/4 cup batter onto the skillet. Cook until bubbles form across the surface and the edges look set, about 2 to 3 minutes. Flip and cook until golden and cooked through, 1 to 2 minutes more. (about 15 min) — Medium heat
Repeat with the remaining batter, lightly buttering the skillet as needed. Serve the pancakes hot with maple syrup and additional butter, if desired. (about 2 min)