Name: The Best Buttermilk Pancakes
Cook time: P0Y0M0DT0H25M0.000S
Total time: P0Y0M0DT0H25M0.000S
Yield: about 12 pancakes
Ingredients: 3 cups all-purpose flour (see Cook's Note); 1/3 cup sugar; 1 teaspoon baking powder; 1/2 teaspoon baking soda; 1 teaspoon kosher salt; 2 large eggs; 2 1/2 cups buttermilk; 1 teaspoon pure vanilla extract; 1 stick unsalted butter, melted and cooled, plus more for brushing; Butter and maple syrup, for serving

Directions

Whisk the flour, sugar, baking powder, baking soda and salt in a large bowl. Whisk the eggs, buttermilk, vanilla and melted butter in a medium bowl until incorporated. Whisk the egg mixture into the flour mixture until just combined (it's OK if there are a few lumps).
Heat a griddle or large nonstick skillet over medium heat; lightly brush with butter. Pour 1/2 cup batter onto the griddle for each pancake and cook until bubbles form on top and the bottom is lightly browned, about 3 minutes. (If the pancakes are browning too quickly, reduce the heat to medium-low.) Flip and continue cooking until golden on the other side, about 1 more minute. Transfer to a plate. Repeat with the remaining batter, brushing the pan with more butter as necessary. Serve with butter and syrup.

Cook’s Note

When measuring flour, we spoon it into a dry measuring cup and level off excess. (Scooping directly from the bag compacts the flour, resulting in dry baked goods.)