World's Best Buttermilk Pancakes|Print

Servings: 12

All-purpose flour

3 cups

Kosher salt

1 tsp

Sugar

1/3 cup

Baking powder

1 tsp

Baking soda

1/2 tsp

Eggs

Pure vanilla extract

1 tsp

Buttermilk

2 1/2 cups

Unsalted butter

1 stick, melted, cooled

Maple syrup

for serving

World's Best Buttermilk Pancakes

Prep:

10 m

Cook:

15 m

Ready in:

25 m

In a bowl, whisk together all-purpose flour, salt, sugar, baking powder, and baking soda.
In a separate bowl, whisk together eggs, vanilla extract, butter, and buttermilk until combined. With a whisk, combine the egg mixture and the flour mixture until mostly lump-free.
Heat a nonstick skillet over medium. Prepare it by brushing it with butter.
Pour the batter onto the skillet (1/2 cup per each pancake). Cook for 3 minutes, or until the bottom is browned. Flip the pancakes. Keep cooking for 1 minute, or until golden. Serve the fluffy Buttermilk Pancakes with maple syrup. Enjoy!