Name: BA’s Best Buttermilk Pancakes
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)

Side view of a stack of pancakes 8 layers high with maple syrup running down the sides and a pat of butter melting up top.

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 notes