Buttermilk Pancakes

Ingredients

• 2 cups all-purpose flour
• 2 tbsp granulated sugar
• 2 tsp baking powder
• 0.5 tsp baking soda
• 0.5 tsp kosher salt
• 2 cups buttermilk
• 2 large eggs
• 4 tbsp unsalted butter – melted and cooled
• 1 tbsp neutral oil – for greasing skillet
• unsalted butter – for serving
• maple syrup – for serving

Instructions

1. Set a large nonstick skillet or griddle over medium heat to preheat.
2. In a large bowl, whisk together the all-purpose flour, granulated sugar, baking powder, baking soda, and kosher salt.
3. In a separate bowl or large measuring cup, whisk the buttermilk with the large eggs until smooth.
4. Melt the unsalted butter, let it cool slightly, then whisk it into the buttermilk-egg mixture.
5. Pour the wet mixture into the dry ingredients and stir gently until just combined; the batter should remain a bit lumpy. Let rest 5–10 minutes while the griddle heats.
6. Lightly brush the hot cooking surface with the neutral oil.
7. Ladle about 1/4 cup batter per pancake onto the griddle, leaving space between. Cook until the edges look set and bubbles form across the surface with a few that stay open, 2–3 minutes.
8. Flip and cook until the undersides are golden and centers spring back to a light touch, 1–2 minutes more. Adjust heat to maintain steady, even browning and lightly re-oil the surface between batches as needed.
9. Serve warm with unsalted butter (for serving) and maple syrup (for serving).