Fluffy Buttermilk Pancakes

Name: Fluffy Buttermilk Pancakes
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 4 servings
Cuisine: American
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, plus more for the pan; 1 teaspoon vanilla extract; Maple syrup, for serving

Tall, tender pancakes with crisp golden edges, the kind of Saturday-morning stack that gets the whole house out of bed.

Vegetarian Kid-Friendly Weekend

★★★★½ 4.8 out of 5

10 minPrep

15 minCook

4Servings

320Calories

Instructions

In a large bowl, whisk together the flour, sugar, baking powder, baking soda, and salt.
In a separate bowl, whisk the buttermilk, eggs, melted butter, and vanilla until smooth.
Pour the wet ingredients into the dry ingredients and stir gently until just combined; a few lumps are fine. Overmixing makes tough pancakes.
Let the batter rest for 5 minutes while you heat a griddle or nonstick skillet over medium-low heat.
Melt a little butter on the griddle, then ladle about 1/3 cup of batter per pancake.
Cook until bubbles form across the surface and the edges look set, about 2-3 minutes, then flip and cook another 1-2 minutes until golden.
Stack on a warm plate and serve immediately with maple syrup and butter.

Kitchen tip

Let the batter rest before cooking - it gives the baking powder time to work, which is the real secret to height.

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