Fluffy, golden pancakes with tangy buttermilk, perfect for stacking high and drizzling with pure maple syrup.
# What You’ll Need:
→ Pancake Batter
01 - 2 cups all-purpose flour
02 - 2 tbsp granulated sugar
03 - 2 tsp baking powder
04 - 1/2 tsp baking soda
05 - 1/2 tsp salt
06 - 2 cups buttermilk
07 - 2 large eggs
08 - 1/4 cup unsalted butter, melted
09 - 1 tsp vanilla extract
→ For Cooking
10 - Additional butter or oil for greasing the pan
→ For Serving
11 - Maple syrup
12 - Fresh berries
13 - Whipped cream
14 - Powdered sugar
# How to Make It:
01 - In a large bowl, whisk together flour, sugar, baking powder, baking soda, and salt.
02 - In another bowl, whisk together buttermilk, eggs, melted butter, and vanilla extract until well combined.
03 - Pour the wet ingredients into the dry ingredients and stir gently until just combined. Some lumps are okay — do not overmix.
04 - Heat a non-stick skillet or griddle over medium heat and lightly grease with butter or oil.
05 - Pour about 1/4 cup of batter for each pancake onto the skillet.
06 - Cook until bubbles form on the surface and the edges look set, about 2–3 minutes.
07 - Flip and cook for another 1–2 minutes until golden brown.
08 - Repeat with the remaining batter, greasing the skillet as needed.
09 - Serve warm with your favorite toppings.
