Fluffy Buttermilk Pancakes

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
• 4 tablespoons unsalted butter, melted and slightly cooled
• 1 teaspoon vanilla extract
• 1 tablespoon neutral oil, for greasing the pan
• 1/2 cup maple syrup, for serving

Nutrition (estimated per serving)

Method

1. In a large mixing bowl, whisk together the 2 cups flour, 2 tablespoons sugar, 2 teaspoons baking powder, 1/2 teaspoon baking soda, and 1/2 teaspoon salt until there are no visible clumps of baking powder; this is your dry mix.
2. In a separate medium bowl, crack the 2 eggs and whisk them until the yolks and whites are fully blended, then whisk in the 2 cups buttermilk, 4 tablespoons melted butter, and 1 teaspoon vanilla until smooth.
3. Pour the wet mixture into the dry mixture all at once, then use a rubber spatula to fold them together with about 10 to 15 gentle strokes. Stop as soon as you no longer see dry flour; the batter should still look lumpy. Overmixing here is the number one mistake beginners make and it causes tough, flat pancakes, so do not try to make it smooth.
4. Let the batter rest, untouched, for 5 minutes on the counter. This lets the flour hydrate and the baking powder start working, giving you fluffier pancakes.
5. Place a large nonstick skillet or griddle over medium-low heat (a dial setting of about 3 to 4 out of 10) and let it heat for 2 full minutes before adding anything; a pan that is not fully preheated causes pale, undercooked pancakes.
6. Test the pan by flicking a few drops of water onto it; if they sizzle and dance for a couple of seconds before evaporating, the pan is ready. Add 1/2 teaspoon of the neutral oil and spread it thinly with a folded paper towel.
7. Using a 1/4 cup measuring cup, scoop the batter and pour it onto the skillet, leaving at least 2 inches between pancakes since they will spread slightly. Cook 3 pancakes at a time if your pan allows it.
8. Cook undisturbed for about 2 to 3 minutes. You will know it is time to flip when bubbles form across the surface and start to pop, leaving small holes, and the edges look matte and set rather than shiny and wet.
9. Slide a thin spatula fully underneath the pancake in one motion and flip it in one confident movement. Cook the second side for 1 to 2 minutes, until it is golden brown and the pancake springs back when pressed gently in the center.
10. Transfer cooked pancakes to a plate and, if making the whole batch before serving, keep them warm in a 200 F oven on a baking sheet in a single layer so they do not steam and turn soggy.
11. Wipe the pan with a clean paper towel and re-oil lightly between batches; repeat scooping, cooking, and flipping with the remaining batter, adjusting heat down slightly if pancakes are browning too fast before the inside cooks.
12. Serve immediately, stacked, with warm maple syrup and a pat of butter on top; pancakes taste best fresh off the pan while the edges are still slightly crisp.

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