The Best Buttermilk Pancakes

Ingredients

• 3 cups all-purpose flour (see Cook’s Note)
• 1/3 cup sugar
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1 teaspoon kosher salt
• 2 large eggs
• 2 1/2 cups buttermilk
• 1 teaspoon pure vanilla extract
• 1 stick unsalted butter, melted and cooled, plus more for brushing
• Butter and maple syrup, for serving

Directions

1. Whisk the flour, sugar, baking powder, baking soda and salt in a large bowl. Whisk the eggs, buttermilk, vanilla and melted butter in a medium bowl until incorporated. Whisk the egg mixture into the flour mixture until just combined (it’s OK if there are a few lumps).
2. Heat a griddle or large nonstick skillet over medium heat; lightly brush with butter. Pour 1/2 cup batter onto the griddle for each pancake and cook until bubbles form on top and the bottom is lightly browned, about 3 minutes. (If the pancakes are browning too quickly, reduce the heat to medium-low.) Flip and continue cooking until golden on the other side, about 1 more minute. Transfer to a plate. Repeat with the remaining batter, brushing the pan with more butter as necessary. Serve with butter and syrup.