Perfect Fluffy Buttermilk Pancakes

In a large bowl, whisk together dry ingredients...

• 1 1/2 cups all purpose flour
• 3 tbsp sugar
• 1 1/2 tsp baking powder
• 1/2 tsp salt
• 1/4 tsp baking soda

In a separate bowl whisk together wet ingredients...

• 1 1/2 cups buttermilk
• 3 tbsp melted butter or neutral oil
• 2 large eggs
• 1/2 tsp vanilla extract

Note: If you don't have buttermilk, you can use whole milk and add 4 1/2 tsp of vinegar

Pour the liquid into the dry ingredients. Mix until just combined; small lumps are fine.

Note: For the fluffiest pancakes possible, do not overmix. When you combine the wet and dry ingredients, stir only until the flour streaks disappear. The batter should still have small lumps. If you whisk it smooth, you’ll develop the gluten in the flour, which turns fluffy pancakes into rubbery ones.

Let the batter sit for 5 minutes to allow the leavening agents to activate.

Heat a greased, non-stick skillet over medium to medium-low. Pour 1/4 cup of batter per pancake.

When bubbles form on the surface, flip and cook for 30–60 seconds until golden

Serve with your choice of toppings. But you can't go wrong with a knob of butter and some maple syrup.

Enjoy!