Classic Buttermilk Pancakes with Maple Butter

Ingredients

• 2 cups all-purpose flour

  Spoon into the measuring cup and level it.

• 2 tbsp granulated sugar

  Adds a lightly sweet, well-browned edge.

• 2 tsp baking powder

  Use fresh baking powder for the best lift.

• 1 tsp baking soda

  Works with the acidity of the buttermilk.

• 1 tsp kosher salt

  Season the batter rather than relying only on the topping.

• 2 large eggs large eggs

  Bring to room temperature if convenient.

• 1.75 cups buttermilk

  Shake well before measuring.

• 4 tbsp unsalted butter, melted

  Cool for a few minutes before mixing into the batter.

• 1 tsp pure vanilla extract

  Rounds out the buttermilk's tang.

• 4 tbsp unsalted butter, softened

  Soft enough to whisk smoothly with the syrup.

• 0.5 cup pure maple syrup

  Use part in the maple butter and the rest for serving.

• 1 tbsp neutral oil

  For lightly greasing the skillet between batches.

Instructions

1. In a small bowl, whisk the softened butter with 2 tbsp maple syrup until smooth and spreadable. Set aside at room temperature while you make the pancakes.
2. In a large bowl, whisk the flour, sugar, baking powder, baking soda, and salt. In a second bowl, whisk the eggs, buttermilk, melted butter, and vanilla until combined.
3. Pour the wet ingredients into the dry ingredients and fold with a spatula just until no dry streaks remain; a few small lumps are desirable. Rest the batter for 10 minutes so the flour hydrates and the leaveners begin working.
4. Heat a large nonstick skillet or griddle over medium heat for 3 minutes, then lightly brush it with neutral oil. Test the heat with a drop of batter; it should sizzle gently without darkening immediately.
5. Scoop about 1/4 cup batter per pancake into the skillet, leaving space between them. Cook for 2 to 3 minutes, until bubbles rise and the edges look set and lightly browned.
6. Flip each pancake and cook for 1 to 2 minutes more, until puffed, golden, and cooked through in the center. Repeat with the remaining batter, lightly oiling the skillet as needed; keep finished pancakes warm in a 200°F oven if desired.
7. Serve the pancakes immediately with the maple butter and the remaining maple syrup. Add the maple butter while the pancakes are hot so it melts into the surface.

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