First, we need our recipe! Whether for breakfast, brunch, breakfast for dinner, or any time in between, the options for serving these flapjacks are endless.
Fluffy Buttermilk Pancakes
Makes about 12 (5- to 6-inch) pancakes
Ingredients
- 4 cups all-purpose flour
- ⅓ cup sugar
- 2 tablespoons baking powder
- 1 teaspoon kosher salt
- 4 large eggs
- 2½ cups whole buttermilk
- ½ cup unsalted butter, melted and cooled
- 1 teaspoon vanilla extract
- Butter and maple syrup, to serve
Instructions
- Preheat oven to 200°. Place a wire rack on a rimmed baking sheet.
- In a large bowl, whisk together flour, sugar, baking powder, and salt. In another large bowl, whisk together eggs, buttermilk, melted butter, and vanilla. Make a well in center of flour mixture; stir in egg mixture just until combined. (Do not stir until smooth.) Let batter stand.
- Heat a 10- to 12-inch cast-iron skillet or griddle pan over medium heat. Spray pan with butter-flavored cooking spray.
- Working in batches, scoop batter by ½-cupfuls onto pan. Cook until edges are dry, bottom is golden brown, and bubbles form on top of pancakes, about 3 minutes. Turn and cook until browned on the bottom, 2 to 3 minutes more. Transfer cooked pancakes to prepared rack, and keep warm in oven until ready to serve.
- Wipe skillet clean; repeat with cooking spray and remaining batter. Serve with butter and maple syrup.
Notes
Freeze pancakes layered between pieces of parchment or wax paper and stored in a resealable plastic bag. Frozen pancakes can be reheated in a toaster or a 300° oven.
