Fluffy Buttermilk Pancakes

Fluffy Buttermilk Pancakes

Ingredients:

• 2 cups all-purpose flour
• 2 tablespoons granulated sugar
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 2 cups buttermilk
• 2 large eggs, lightly beaten
• 1/4 cup unsalted butter, melted and cooled slightly
• 1 teaspoon vanilla extract

Directions:

1. Start by preheating your griddle or large non-stick skillet over medium heat. It’s essential to have an even cooking surface for the pancakes to brown evenly.
2. In a large mixing bowl, whisk together the flour, sugar, baking powder, baking soda, and salt. Ensuring these dry ingredients are well combined will help distribute the leavening agents evenly throughout the batter.
3. In another bowl, combine the buttermilk, eggs, melted butter, and vanilla extract. Whisk until the mixture is fully blended and smooth.
4. Gently pour the wet ingredients into the dry ingredients. Stir with a spatula until just combined; some lumps are perfectly fine—over-mixing the batter will result in tougher pancakes.
5. Test the griddle’s heat by sprinkling a few drops of water on the surface. If they sizzle and evaporate immediately, it’s ready for cooking.
6. Lightly grease the griddle with butter or oil. Spoon about 1/4 cup of batter onto the griddle for each pancake, leaving space between them.
7. Cook until you see bubbles forming on the surface, and the edges appear slightly set, about 2-3 minutes. Flip carefully and cook for another 2-3 minutes until the other side is golden brown.
8. Transfer the finished pancakes to a warm plate and cover them with a clean towel to keep them warm while you cook the remaining batter. Repeat with the rest of the batter, re-greasing the griddle as necessary.
   Tips:

• Make sure the buttermilk, eggs, and melted butter are at room temperature to help with blending.
• For an extra fluffy texture, let the batter rest for 5-10 minutes before cooking.
• Serve with your favorite toppings like fresh berries, syrup, or a dollop of whipped cream.
  Prep Time: 15 minutes
  Calories: Approximately 230 calories per pancake (depending on size and toppings)