Fluffy Buttermilk Pancakes

These pancakes are tall, pillowy, and golden-edged. The buttermilk reacts with baking soda to create lift, and resting the batter for 5 minutes allows the gluten to relax so you get a tender crumb rather than a rubbery one.

Ingredients

• 2 cups (260g) all-purpose flour
• 2 tbsp sugar
• 1 tsp baking powder
• ½ tsp baking soda
• ½ tsp salt
• 2 cups (480ml) buttermilk
• 2 large eggs
• 3 tbsp melted butter, plus extra for cooking
• 1 tsp vanilla extract

Instructions

1. Whisk flour, sugar, baking powder, baking soda, and salt in a large bowl.
2. In a separate bowl, whisk buttermilk, eggs, melted butter, and vanilla.
3. Pour wet ingredients into dry and stir until just combined — lumps are fine. Do not over-mix.
4. Rest batter for 5 minutes.
5. Heat a cast-iron pan or griddle over medium heat. Brush lightly with butter.
6. Pour ¼ cup batter per pancake. Cook until bubbles form on the surface and edges look set, about 2-3 minutes. Flip and cook 1-2 minutes more.
7. Serve immediately with maple syrup and fresh fruit.