The Best Buttermilk Pancakes

Ingredients

• 2 cups all-purpose flour
• 2 Tbsp granulated sugar
• 2 tsp baking powder
• 1 tsp baking soda
• 3/4 tsp salt
• 2 large eggs
• 2 1/2 cups buttermilk
• 4 Tbsp unsalted butter, diced into 1 Tbsp pieces and melted
• Vegetable oil or butter for griddle
• Maple syrup, for serving

Directions

1. For a cast iron griddle, warm it on a gas stove around medium heat; use medium on a larger burner or medium-high on a smaller burner, adjusting as the pancakes cook. For an electric griddle, set it to 375 degrees. If you are working with non-stick skillets, plan on at least 2, but hold off on heating them until the batter is nearly finished since they need only a minute or 2.
2. In a large mixing bowl, whisk the flour, sugar, baking powder, baking soda and salt for 20 seconds. Make a hollow in the center of the dry ingredients and set the bowl aside.
3. In another large mixing bowl, whisk the eggs. Add the buttermilk and melted butter, then whisk to blend; if the butter separates a bit, that is perfectly fine.
4. Pour the buttermilk mixture into the flour mixture and whisk only until it comes together. The batter should look fairly lumpy, so do not keep stirring or the pancakes will not be fluffy.
5. Right before you add the batter, grease the griddle with oil or butter; if it is cast iron, use vegetable oil. Ladle a slightly heaping 1/3 cup of batter at a time onto the griddle.
6. Cook until the bottoms are golden, then flip and cook the other sides until golden as well. Serve warm with maple syrup.