Fluffy Buttermilk Pancakes

Instructions

1. In a large bowl, whisk together the flour, sugar, baking powder, baking soda and salt.

2. In a separate bowl, whisk the buttermilk, eggs and vanilla until smooth.

3. Slowly drizzle the melted butter into the buttermilk mixture while whisking constantly so it blends in evenly.

4. Pour the wet ingredients into the dry ingredients and fold gently with a spatula just until no dry flour remains; small lumps are fine and keep the pancakes tender.

5. Let the batter rest for 10 minutes while you heat the griddle.

6. Heat a griddle or large nonstick skillet over medium heat for about 5 minutes, until a drop of water sizzles and dances across the surface (about 375 degrees F on an electric griddle).

7. Brush the griddle lightly with butter and pour 1/3 cup of batter for each pancake, leaving room for them to spread.

8. Cook for 2 to 3 minutes, until bubbles form and pop on the surface and the edges look set and dry.

9. Flip and cook for 1 to 2 minutes more, until the undersides are golden and the centers spring back when pressed.

10. Keep the finished pancakes warm on a wire rack in a 200 degree F oven while you cook the rest, then serve with butter and maple syrup.

Test kitchen tips

• No buttermilk? Stir 2 tablespoons lemon juice into 2 cups whole milk and let it stand for 5 minutes.
• Cool leftover pancakes, freeze them in a single layer and then bag them for up to 2 months; reheat in the toaster.
• Scatter blueberries or sliced bananas over each pancake right after pouring the batter, rather than stirring them in.

Nutrition per serving

Calories

440

Protein

13g

Carbs

64g

Fat

14g

Fiber

2g

Sugar

14g

Sodium

760mg

Nutrition values are estimates calculated per serving. See our disclaimer.