Fluffy, golden buttermilk pancakes with crisp edges and a tender, tangy crumb.
9 steps, about 30 minutes start to finish.
In a large bowl, whisk together flour, sugar, baking powder, baking soda, and salt.
In a separate bowl, whisk together buttermilk, eggs, melted butter, and vanilla.
Pour the wet ingredients into the dry and stir until just combined. Do not overmix. Lumps are okay.
Let the batter rest for 5 minutes.
Heat a griddle or large skillet over medium heat. Grease lightly with butter or cooking spray.
Pour approximately 1/4 cup batter per pancake onto the griddle.
Cook until bubbles form on the surface and the edges look set, about 2-3 minutes.
Flip and cook for another 1-2 minutes until golden brown.
Serve immediately with butter, maple syrup, or fresh fruit.
“Stir the batter just until it comes together, lumps and all. Overmixing builds gluten and gives you tough, flat pancakes, and the five-minute rest lets them fluff.”
