A classic recipe for fluffy pancakes, featuring a simple batter made with buttermilk and a hint of sugar, cooked until golden brown and served with warm maple syrup and butter.
1. In a medium bowl, add the flour, salt, baking powder, baking soda, and sugar. Stir to combine.
2. In a separate bowl, mix the eggs and buttermilk.
3. Pour the wet ingredients into the dry and mix until combined, but do not overmix. You want to have some clumps in your batter which will make the pancakes fluffy. Fold in the melted butter.
4. In a large nonstick skillet or a griddle, heat a thin coating of oil over medium heat. Once the skillet is hot, add about 1/3 cup of the pancake batter and cook until little bubbles form on the surface and pop and the bottom of the pancake is golden brown, about 2 minutes. (Lift the edge of the pancake with your spatula to check.) Flip and cook until the other side is golden brown and the pancake is cooked through, about 1 minute and 30 seconds. (I usually pierce the middle of the pancake with my spatula to ensure it’s cooked though.)
5. Serve with warm maple syrup and butter and enjoy!
