Classic Buttermilk Pancakes

Ingredients

• 2 cups all-purpose flour
• 2 tablespoons granulated sugar
• 2 teaspoons baking powder
• 1/2 teaspoon baking soda
• 3/4 teaspoon fine salt
• 2 cups buttermilk
• 2 large eggs
• 4 tablespoons unsalted butter, melted and cooled, plus more for the pan
• 1 teaspoon vanilla extract
• 1 cup maple syrup, for serving

Instructions

1. In a large bowl, whisk together 2 cups flour, 2 tablespoons sugar, 2 teaspoons baking powder, 1/2 teaspoon baking soda, and 3/4 teaspoon salt until evenly combined.
2. In a separate medium bowl, whisk 2 cups buttermilk, 2 eggs, 4 tablespoons melted butter, and 1 teaspoon vanilla until smooth.
3. Pour the wet ingredients into the dry ingredients and stir with a spatula just until combined; the batter should still have small lumps. Do not overmix or the pancakes will turn out dense and tough.
4. Let the batter rest for 5 minutes at room temperature so the baking powder can activate and the flour can hydrate.
5. Heat a large nonstick skillet or griddle over medium-low heat for 2 to 3 minutes until a drop of water sizzles gently on contact.
6. Melt about 1/2 teaspoon butter on the skillet and wipe it into a thin film with a paper towel.
7. Ladle 1/4 cup of batter per pancake onto the skillet, leaving 2 inches between pancakes so they don't merge.
8. Cook for 2 to 3 minutes, until bubbles form across the surface and pop, leaving small holes, and the edges look matte and set.
9. Flip each pancake with a wide spatula and cook for another 1 to 2 minutes, until the underside is deep golden brown and the center springs back when lightly pressed.
10. Transfer cooked pancakes to a plate and tent loosely with foil to keep warm while you cook the remaining batter, re-buttering the skillet between batches.
11. Stack the pancakes on warm plates and serve immediately with warm maple syrup and a pat of butter.

Nutrition

Calories	410
Protein	11 g
Fat	12 g
Carbs	63 g
Fiber	1 g
Sodium	620 mg

Estimated per serving