Prep time: 15 min. | Cook time: 15 min. | Total time: 30 min.
These pancakes get their light, fluffy texture and rich flavor from the use of buttermilk, which acts as leavening agent when combined with baking soda.
2 cups (10 oz/315 g) all-purpose flour, sifted
2 Tbsp sugar
2 tsp baking powder
1 tsp baking soda
1 tsp salt
2-1/2 cups buttermilk
4 Tbsp unsalted butter, melted
1/2 tsp vanilla extract
1-2 Tbsp vegetable oil or nonstick cooking spray
Maple syrup, for serving
- In a bowl, using an electric mixer, beat the eggs on medium speed until frothy. Add the flour, sugar, baking powder, baking soda, salt, buttermilk, melted butter and vanilla. Stir just until the batter is smooth and no lumps of flour remain; do not overbeat.
Heat a griddle over medium-high heat until a few drops of water flicked onto the surface skitter across it. Lightly grease the griddle and the inside surface of the pancake molds with vegetable oil, or spray with nonstick cooking spray. Set the molds on the griddle and heat until hot.
Pour about 1/3 cup of the batter into each mold. Cook until bubbles form on top and the batter is set, about 2 minutes. Remove the molds and, using a spatula, flip the pancakes. Cook until golden brown on the other side, about 2 minutes more. Keep warm until all the pancakes are cooked.
Repeat with the remaining batter, adding more oil to the griddle as needed. Serve with maple syrup.