Fluffy Pancakes with Maple Syrup

Method

1. 1

   In a large bowl, whisk together flour, sugar, baking powder, baking soda, and salt until well combined.

2. 2

   In a separate bowl, whisk buttermilk, eggs, melted butter, and vanilla extract until frothy and well blended.

3. 3

   Pour the wet ingredients into the dry ingredients and gently fold with a spatula until just combined. The batter should be lumpy; do not overmix.

4. 4

   Let the batter rest for 5 minutes to allow the gluten to relax and the leaveners to activate.

   ⏲ 5 min

5. 5

   Heat a large non-stick skillet or griddle over medium heat. Add a small pat of butter and swirl to coat the surface.

6. 6
   Pan-frying

   Pour 1/4 cup of batter onto the hot skillet for each pancake. Cook until bubbles form on the surface and the edges look set, about 2-3 minutes.

   ⏲ 2 min 30s

7. 7
   Pan-frying

   Flip the pancakes and cook until golden brown on the other side, about 1-2 minutes more. Transfer to a plate and repeat with remaining batter, adding more butter to the pan as needed.

   ⏲ 1 min 30s

8. 8

   Serve the pancakes hot, topped with warm maple syrup and an extra pat of butter if desired.