Fluffy Buttermilk Pancakes

Method

1. Mix the dry ingredients

   Whisk the flour, sugar, baking powder, baking soda and salt together in a large bowl.

2. Whisk the wet ingredients

   In a second bowl, whisk the buttermilk, eggs, melted butter and vanilla until smooth.

3. Combine gently

   Pour the wet mixture into the dry and stir just until combined. Small lumps are fine; overmixing makes tough pancakes.

4. Rest the batter

   Let the batter sit for 5 minutes so the flour hydrates and the leaveners start working.

5. Heat the griddle

   Heat a griddle or large nonstick skillet over medium heat, about 350°F. Brush lightly with butter.

6. Cook and flip

   Scoop ⅓ cup batter per pancake. Cook 2 to 3 minutes until bubbles form and the edges look set, then flip and cook 1 to 2 minutes more until golden.

7. Keep warm and serve

   Hold finished pancakes on a rack in a 200°F oven while you cook the rest. Serve stacked with butter, syrup and berries.