Fluffy Buttermilk Pancakes

Ingredients

• 6 tablespoons (85g) unsalted butter, melted and slightly cooled, plus more for greasing
• 2 1/4 cups (281g) all-purpose flour
• 1/3 cup (67g) granulated sugar
• 1 1/4 teaspoons baking powder
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• 2 large eggs
• 2 cups (480ml) buttermilk
• 1 teaspoon pure vanilla extract

Before you cook

• Melt the 6 tablespoons of butter and set it aside to cool slightly.
• Heat a griddle to 375F, or set a skillet over medium heat for several minutes.
• Warm the oven to 200F if you want to hold finished pancakes.

Steps

1. Whisk the flour, sugar, baking powder, baking soda and salt together in a large bowl.
2. Whisk the eggs, buttermilk and vanilla together in a second bowl.
3. Stir the cooled melted butter into the wet mixture.
4. Pour the wet mixture into the dry ingredients and whisk gently just until combined, leaving the batter thick with small lumps.
5. Let the batter rest a few minutes while the griddle finishes heating so it thickens.
6. Grease the hot griddle with butter or nonstick spray.
7. Ladle 1/4 cup of batter per pancake onto the griddle, spacing them apart.
8. Cook about 2 minutes, until the edges look set and bubbles appear across the surface.
9. Flip each pancake and cook 1 to 2 minutes more until golden.
10. Hold finished pancakes in the 200F oven while you cook the rest of the batter.
11. Serve hot with butter, syrup or your favorite toppings.