Buttermilk Pancakes with Maple Syrup

Instructions

Step 1 In a large bowl, whisk together flour, sugar, baking powder, baking soda, and salt.
Step 2 In another bowl, mix buttermilk, eggs, melted butter, and vanilla extract.
Step 3 Pour the wet ingredients into the dry ingredients and stir until just combined.
Step 4 Heat a non-stick skillet or griddle over medium heat and lightly grease with butter.
Step 5 Pour batter onto the skillet to form pancakes.
Step 6 Cook until bubbles form on the surface, then flip and cook until golden brown.
Step 7 Repeat with remaining batter, adding more butter as needed.
Step 8 Stack pancakes on a plate and top with butter.
Step 9 Drizzle generously with maple syrup and serve warm.

Storage and Reheating Tips

Store leftover pancakes in an airtight container in the refrigerator for up to 3 days.
Reheat in the microwave, toaster, or skillet until warmed through.
Freeze pancakes for up to 2 months and reheat directly from frozen.