Ingredients
The following ingredients have 7 Servings
- 2 1/2 cups all-purpose flour
- 2 tablespoons sugar
- 4 teaspoons baking powder
- 1 teaspoon baking soda
- 3/4 teaspoon fine sea salt
- 3 cups buttermilk, at room temperature
- 4 tablespoons unsalted butter, melted and cooled to room temperature, plus more for cooking
- 2 large eggs, slightly beaten, at room temperature
- 1 teaspoon vanilla extract
- maple syrup, for serving
Instruction
- In a large bowl, whisk together the flour, sugar, baking powder, baking soda, and salt.
- In a separate medium bowl, whisk together the buttermilk, melted butter, eggs and vanilla.
- Pour the wet ingredients over the dry and whisk until just combined — the batter will be lumpy, but that’s okay. Let the batter sit at room temperature for 10 minutes.
- Preheat a griddle pan or large non-stick skillet over medium-high heat, or an electric griddle to 350°F.
- Grease the griddle or skillet with a generous pat of butter. Pour the batter in 1/2-cup* dollops on the hot griddle — as many as will comfortably fit with room to flip the pancakes. Cook the pancakes until bubbles begin to pop on the top and the edges are set, about 3 minutes. Use a spatula to flip and cook for another 2 to 3 minutes, until golden brown.Transfer the pancakes to a plate and continue making pancakes until the batter is gone.
- Serve the pancakes stacked high with plenty of maple syrup and extra butter, if desired.
