Step by step

Method

4 steps

1. 1

   In a large bowl, whisk 2 cups all-purpose flour, 2 tablespoons granulated sugar, 2 teaspoons baking powder, ½ teaspoon baking soda, and ½ teaspoon kosher salt. In another bowl, whisk 2 large eggs, 1¾ cups buttermilk, and 4 tablespoons melted unsalted butter until combined.

2. 2

   Pour the wet into the dry and stir just until you still see a few small lumps — overmixing makes tough pancakes. Rest the batter 5 minutes while the griddle heats; it thickens a little.

3. 3

   Heat a lightly greased griddle or skillet over medium heat until a drop of water sizzles. Pour about ¼ cup batter per pancake. Cook 2–3 minutes until bubbles form across the top and the edges look set and matte.

4. 4

   Flip and cook 1–2 minutes more until the underside is golden-brown. Keep finished pancakes warm on a plate under a towel. Serve with butter and maple syrup. You want fluffy pancakes with golden surfaces — not dense rubbery discs or pale raw-middle cakes.