Mouthwatering Buttermilk Pancakes

Time :20

Yield :4 servings

Recipe Background

Few breakfast foods are as coveted or as welcoming as Mouthwatering Buttermilk Pancakes hot off the griddle. People have long sought the secret of perfecting truly fluffy and golden-brown pancakes, and this recipe is it. Each pancake is perfect for serving with maple syrup, fruit, butter, jam, or whatever strikes your fancy! Mouthwatering Buttermilk Pancakes are what transform a good morning into a brilliant and vibrant morning!

Ingredients

1 1/3 cups all-purpose flour
3 tablespoons sugar
1 teaspoon baking powder
1 teaspoon baking soda
1 teaspoon kosher salt
2 large eggs
1 1/4 cups buttermilk
2 tablespoons unsalted butter melted
vegetable oil to taste
pure maple syrup optional, to taste, for serving

Directions

In a large bowl, whisk the flour, the sugar, the baking powder, the baking soda, and the salt.
In a separate bowl, whisk the eggs, the buttermilk, and the butter.
Stir the wet ingredients mixture into the dry ingredients mixture until just combined with some lumps remaining.
Cover the bowl with plastic wrap and refrigerate for 10 minutes. This helps the gluten in the batter relax and produces fluffier pancakes.
Heat a griddle or large skillet over medium heat.
Brush the griddle with the vegetable oil.
In batches, scoop 1/3 cup of the batter onto the griddle.
Cook the pancakes until the bottoms are golden-brown and the tops begin to bubble at the edges, about 3 minutes.
Flip the pancakes and cook until cooked through and the other side is golden-brown, about 2 minutes.
Stack the pancakes to keep them warm and serve with the maple syrup.