How to Make Fluffy Buttermilk Pancakes

Ingredients

• 2 1/2 cups all-purpose flour
• 1 1/2 tablespoons sugar
• 2 1/2 teaspoons baking powder
• 3/4 teaspoon baking soda
• 1/4 teaspoon salt
• 2 1/4 cups buttermilk
• 1 large egg
• 3 tablespoons melted unsalted butter
• 2 teaspoons vanilla extract

Directions

1. In a medium bowl, sift the flour, sugar, baking powder, baking soda, and salt. Check that the mixture is loose and free of lumps.
2. In a small bowl, beat the egg until the yolk and white are blended. Pour in the buttermilk, melted butter, and vanilla extract, then whisk until smooth.
3. Pour the wet mixture into the dry mixture and stir gently, stopping as soon as everything comes together. If you’re using berries or chocolate, fold them in while a little dry flour is still showing, then finish mixing just until combined. Don’t overdo it, or the pancakes will turn out rubbery instead of light.
4. Place a large, flat-bottomed non-stick skillet or well-seasoned cast iron skillet over medium heat. Add butter. When it has melted and is sizzling, spoon a rounded 1/4 cup of batter into the pan. Add more scoops if you’re cooking several at once, leaving space between them.
5. Cook until bubbles appear in the center and the edges look a bit more set than the middle, about 3 minutes. Turn the pancakes over and cook the second side for about 2 minutes. They should be lightly golden on both sides, with crisp edges.
6. Serve with maple syrup or powdered sugar and fruit. If you’re cooking for a group, hold the pancakes on a plate in a low oven until it’s time to eat.
7. To freeze and reheat, cool the pancakes to room temperature, stack them with parchment paper between the layers, and close them in a gallon-sized, zip-top bag.
8. To reheat, arrange a few frozen pancakes on a plate in a single layer, overlapping a little if needed, and microwave for about 30 to 45 seconds. Then put them in the toaster so they finish warming through and the edges crisp back up.