Target: 6 × 4 inches · landscape

Fluffy Buttermilk Pancakes

30 min · 4 servings

Ingredients

□ 2 cups all-purpose flour

□ 2 tbsp granulated sugar

□ 2 tsp baking powder

□ 1 tsp baking soda

□ 3/4 tsp fine salt

□ 2 cups buttermilk

□ 2 large eggs

□ 1 tsp vanilla extract

□ 4 tbsp unsalted butter, melted and divided

□ 1 cup blueberries or chocolate chips, optional

1. Warm a rack in a 200 F oven; melt butter and whisk the dry ingredients.

2. Whisk buttermilk, eggs, vanilla, and butter; fold into dry ingredients only until combined.

3. Heat a buttered skillet over medium-low and cook 1/4-cup rounds until bubbles rise and edges set.

4. Flip once, cook until golden, keep warm on the rack, and serve with butter and maple syrup.

Cook’s note: If pancakes brown before bubbles rise, lower the skillet heat and give it a minute to settle.