Photograph by Isa Zapata. Food Styling by Judy Kim.
To feed a larger group for breakfast, double the recipe and keep pancakes warm in a 250° oven between batches.
Recipe information
Yield
serves 4 (make about 8 pancakes) Servings
Ingredients
1⅓
cups all-purpose flour
3
tablespoons sugar
1
teaspoon baking powder
1
teaspoon baking soda
1
teaspoon kosher salt
2
large eggs
1¼
cups buttermilk
2
tablespoons unsalted butter, melted
Vegetable oil (for griddle)
Pure maple syrup (for serving)
Need to make a substitution?
Preparation
Step 1
Whisk flour, sugar, baking powder, baking soda, and salt in a large bowl. Whisk eggs, buttermilk, and butter in a medium bowl; stir into dry ingredients until just combined (some lumps are okay).
Step 2
Heat a griddle or large skillet over medium; brush with oil. Working in batches, scoop ⅓-cupfuls of batter onto griddle. Cook pancakes until bottoms are golden brown and bubbles form on top, about 3 minutes. Flip and cook until cooked through and other side of pancakes are golden brown, about 2 minutes longer. Serve pancakes with maple syrup.