Fluffy Buttermilk Pancakes

By Sprig Originals ✓ · with credit

Adapted from momontimeout.com

Tall, tender pancakes with a soft tang from buttermilk and edges that go golden in the pan. One bowl, pantry staples, and a ten-minute rest is all it takes to get that bakery-style lift at home.

Ingredients

• 2 cups all-purpose flour
• 2 teaspoons baking powder
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 2 tablespoons granulated sugar
• 2 cups buttermilk
• 2 large eggs, lightly beaten
• 1 teaspoon vanilla extract (optional)

• butter or oil, for the pan
• maple syrup, to serve

Instructions

1. In a large bowl, whisk the flour, baking powder, baking soda, salt and sugar together until evenly combined and no lumps of baking soda remain.
2. Pour in the buttermilk, beaten eggs and vanilla, then whisk just until the flour disappears. Stop while a few small lumps are still visible — overmixing is what makes pancakes tough.
3. Leave the batter to sit on the counter for 10 minutes. It will thicken slightly and puff as the leaveners get to work, which is where the height comes from.
4. Set a large skillet or griddle over medium heat for 2 to 3 minutes, then brush lightly with butter or oil. A drop of water should sizzle, not spit.
5. Ladle 1/3 to 1/2 cup batter per pancake into the pan, leaving space between them. Cook for about 2 to 3 minutes, until small bubbles break the surface and the edges look set, then flip and cook another 1 to 2 minutes until golden underneath.
6. Wipe and re-grease the pan between batches, stacking the finished pancakes on a warm plate. Serve hot with butter and maple syrup.

Chef's tips

Nutrition (per serving, estimated)

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