Fluffy Buttermilk Pancakes

Ingredients

• 2 cups all-purpose flour
• 1 tbsp granulated sugar
• 1½ tsp baking powder
• 1 tsp baking soda
• 1 tsp salt
• 2 cups buttermilk
• 2 large eggs
• 2 tsp vanilla extract
• 3 tbsp unsalted butter, melted
• Extra butter for the pan
• Maple syrup, for serving

Instructions

Follow each step in order. The directions below are written so a beginner can understand what to do, what to look for, and when to move on to the next step.

1. Step 1.Measure the flour carefully by spooning it into a dry measuring cup and leveling the top, or use a kitchen scale if available. Gather the baking powder, baking soda, sugar, salt, buttermilk, eggs, vanilla, and melted butter before mixing so the batter can be prepared quickly.
2. Step 2.In a large bowl, whisk together the flour, sugar, baking powder, baking soda, and salt until the dry ingredients are evenly distributed. Breaking up small lumps now makes it easier to avoid overmixing later.
3. Step 3.In a separate bowl, whisk the buttermilk, eggs, and vanilla until the eggs are fully blended. Slowly whisk in the melted butter so it is incorporated without forming large solid pieces. If the butter is extremely hot, let it cool briefly before combining it with the eggs.
4. Step 4.Pour the wet mixture into the dry ingredients and fold gently with a spatula or whisk. Stop when there are no large pockets of dry flour, even if a few small lumps remain. A completely smooth batter usually means too much mixing, which can make pancakes flatter and tougher.
5. Step 5.Heat a large skillet or griddle over medium heat and lightly grease it with butter. Test the surface with a tiny drop of batter; it should sizzle gently and brown over a reasonable amount of time rather than burning immediately.
6. Step 6.Pour about 1/4 cup of batter for each pancake, leaving enough room between them to flip comfortably. Cook for about 2–3 minutes until bubbles form across the surface and the edges look set. Do not press the pancakes down with the spatula because that pushes out the air you worked to create.
7. Step 7.Flip each pancake once with a confident motion and cook the second side for about 1–2 minutes until golden brown. Adjust the heat toward medium-low if the outside is dark before the center is cooked. Add a little more butter between batches if the pan becomes dry.
8. Step 8.Transfer finished pancakes to a plate or a wire rack over a baking sheet in a 200°F oven if you need to keep them warm. Keep them in a single layer when possible so steam does not make the bottoms soggy.
9. Step 9.Continue cooking the remaining batter without stirring it aggressively between batches. If the batter thickens slightly as it stands, fold it only once or twice to redistribute it rather than beating out the air.
10. Step 10.Serve the pancakes immediately with butter and warm maple syrup, or add berries, sliced bananas, or chocolate chips. Cool leftovers before refrigerating, and reheat gently in a toaster, skillet, or microwave so they remain soft rather than rubbery.