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Fluffy Buttermilk Pancakes

These are the pancakes your kids will request every single weekend after trying them once. Buttermilk is the trick — it makes them tall and soft in the middle without any extra effort. Make a double batch and freeze the leftovers.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 12 servings
Ingredients Method

Ingredients
  

  • 2 cups all-purpose flour
  • 2 tbsp sugar
  • 2 tsp baking powder
  • 1/2 tsp baking soda
  • 1/2 tsp salt
  • 2 cups buttermilk
  • 2 large eggs
  • 4 tbsp unsalted butter melted
  • 1 tsp vanilla extract
  • Butter and maple syrup for serving

Method
 

  1. Whisk flour, sugar, baking powder, baking soda, and salt together in a large bowl.
  2. In a separate bowl, whisk buttermilk, eggs, melted butter, and vanilla extract.
  3. Pour wet ingredients into dry and stir until just combined — lumps are fine. Do not overmix.
  4. Let the batter rest for 5 minutes. Heat a griddle or nonstick skillet over medium heat and grease lightly.
  5. Pour 1/4 cup batter per pancake. Cook until bubbles form on the surface and edges look set, about 2 minutes, then flip and cook 1 to 2 minutes more.
  6. Serve stacked with butter and warm maple syrup.