Fluffy Buttermilk Pancakes

• 2 cups all-purpose flour
• 2 tbsp sugar
• 2 tsp baking powder
• 1/2 tsp baking soda
• 1/2 tsp salt
• 2 cups buttermilk (or 2 cups milk plus 2 tbsp vinegar, left 5 minutes)
• 2 large eggs
• 3 tbsp butter, melted, plus more for the pan
• 1 tsp vanilla extract
• Maple syrup, for serving

1. 1Whisk the flour, sugar, baking powder, baking soda and salt in a large bowl.
2. 2In another bowl, whisk the buttermilk, eggs, melted butter and vanilla.
3. 3Pour the wet into the dry and stir gently until just combined. Lumps are fine; overmixing makes flat, tough pancakes. Let the batter rest 5 minutes.
4. 4Heat a nonstick skillet or griddle over medium heat and brush with butter. Pour 1/3 cup batter per pancake.
5. 5Cook until bubbles cover the top and the edges look dry, 2–3 minutes. Flip and cook 1–2 minutes more, until golden.
6. 6Keep warm in a 200°F oven while you cook the rest. Serve with butter and maple syrup.

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