I love a good pancake, dripping with butter and drizzled with delicious syrup.
I don’t make them too often as breakfast around here is usually a bowl of cereal or oatmeal, toast and other easy things. But once in a while I really crave a good pancake and not out of a box mix (though I do use those too).
Enter the fluffiest buttermilk pancakes you could ever have. These come from the great food blog The Slow Roasted Italian. So very yummy!
The key really is to let the batter sit for an hour or overnight, that is what will give you super fluffy pancakes, though if you make them right away you will still get pretty fluffy ones.
2 cups all purpose flour
¼ cup granulated sugar
2 teaspoons baking powder
1 teaspoon baking soda
2 beaten eggs
2 cups buttermilk
¼ cup unsalted butter, melted
¼ teaspoon kosher salt
1 tablespoon vanilla extract
In a large bowl combine flour, sugar, baking powder and baking soda. Whisk to combine. Add eggs, buttermilk, butter, salt and vanilla. Stir until just combined. Do not over stir or you will have flat pancakes.
Set aside on the counter for an hour, or place in the refrigerator overnight.
Ladle ¼ cup batter on a hot non stick skillet, over medium heat. Cook until pancakes are golden brown around the edge and bubble appear around the edges. Flip and cook until done.
Serve and enjoy!