FLUFFY BUTTERMILK PANCAKES

By BobD

Ingredients

• YIELD 15 PANCAKES
• 2 cups all-purpose flour
• 2 tablespoons sugar
• 2 teaspoons baking powder
• ½ teaspoon baking soda
• ¼ teaspoon salt
• 2 ½ cups buttermilk
• 2 large eggs
• 2 tablespoons vegetable or canola oil
• 1 ½ tablespoons unsalted butter, divided, plus more for serving
• Pure maple syrup

Details

Servings 15

Preparation

Step 1

In a large bowl, whisk together the flour, sugar, baking powder, baking soda and salt.

In a separate bowl, whisk together the buttermilk, eggs and oil. Gradually stir the wet ingredients into the dry.

In a large skillet or griddle, melt the butter over medium-high heat.

Working in batches, spoon ¼ cup of the pancake batter into the pan. Cook the pancakes until the edges have begun to brown and air bubbles form on the surface, about 3 minutes.

Flip the pancakes and cook until golden, about 1 to 2 minutes more.

Serve hot, spread with butter and drizzled with maple syrup.