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 tbsp granulated sugar; 2 tsp baking powder; 1/2 tsp baking soda; 1/2 tsp kosher salt; 2 cups buttermilk; 2 large eggs; 4 tbsp, melted, plus more for the pan unsalted butter; 1 tsp vanilla extract; for serving maple syrup

Tall, tender pancakes with crisp lacy edges, made with real buttermilk and a gentle hand. Stack high with butter and warm maple syrup.

vegetarian
nut-free
contains-dairy
contains-eggs

Ingredients

all-purpose flour2 cups
granulated sugar2 tbsp
baking powder2 tsp
baking soda1/2 tsp
kosher salt1/2 tsp
buttermilk2 cups
large eggs2
unsalted butter4 tbsp, melted, plus more for the pan
vanilla extract1 tsp
maple syrupfor serving

Steps

Whisk dry ingredients together.
Whisk flour, sugar, baking powder, baking soda, and salt in a large bowl.
Whisk wet ingredients and fold in.
In another bowl, whisk buttermilk, eggs, melted butter, and vanilla. Pour into the dry ingredients and fold until just combined — lumps are good.
Heat skillet and ladle batter.
Heat a nonstick skillet or griddle over medium-low and brush with butter. Ladle 1/3 cup portions of batter into the pan.
Cook pancakes until golden.
Cook until bubbles pop on the surface and the edges look set, about 2.5 minutes. Flip and cook 1.5 minutes more until puffed and golden.
Stack and serve pancakes.
Stack on a plate and serve immediately with butter and warm maple syrup.

Nutrition

Nutrition, per serving. 360 calories. Protein 8.5 grams, 10 percent. Carbs 48 grams, 56 percent. Fat 13 grams, 34 percent. Fiber 1.5 grams, sugar 9 grams, saturated fat 7 grams, sodium 520 milligrams. Estimated from ingredients.