Fluffy Buttermilk Pancakes

Tall, tender diner-style pancakes.

Prep: 10 min · Cook: 15 min · Makes: about 12 pancakes

Ingredients

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

Instructions

1. Whisk the flour, sugar, baking powder, baking soda and salt in a large bowl.
2. In another bowl, whisk the buttermilk, eggs, melted butter and vanilla.
3. Pour the wet ingredients into the dry and stir until just combined. The batter should be lumpy. Rest for 5 minutes.
4. Heat a nonstick skillet or griddle over medium heat and grease lightly with butter.
5. Pour 1/4 cup batter per pancake. Cook for 2 to 3 minutes, until bubbles form on top and the edges look set.
6. Flip and cook for 1 to 2 minutes more, until golden.
7. Serve with butter and maple syrup.

Tip: Do not overmix. Lumps in the batter are what keep the pancakes fluffy.