Fluffy Buttermilk Pancakes with Ice Cream

Instructions

Step 1: In a large bowl, whisk together the flour, sugar, baking powder, baking soda, and salt.

Step 2: In a separate bowl, mix the buttermilk, eggs, melted butter, and vanilla extract.

Step 3: Pour the wet ingredients into the dry ingredients and stir gently until just combined.

Step 4: Heat a nonstick skillet or griddle over medium heat and lightly grease with butter or oil.

Step 5: Pour portions of batter onto the skillet and cook until bubbles form on the surface.

Step 6: Flip the pancakes and cook for another 1 to 2 minutes until golden brown and fluffy.

Step 7: Stack the pancakes on a serving plate.

Step 8: Top with extra butter and a scoop of vanilla ice cream.

Step 9: Drizzle generously with maple syrup before serving.

Storage and Reheating Tips

Store leftover pancakes in an airtight container in the refrigerator for up to 3 days.

Reheat pancakes in the microwave or in a skillet over low heat until warmed through.

Pancakes can also be frozen for up to 2 months with parchment paper between each pancake.