Makes 14 to 16 medium (4") pancakes
Fluffy buttermilk pancakes with a tender crumb, made with a rested batter and cooked until golden on a griddle.
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| prepHeat a large skillet over medium heat or preheat a griddle to 350°F / 175°C until a water droplet skitters across the surface | ||||||
| prepLightly grease the pan with butter or vegetable oil | ||||||
| 240 g King Arthur Unbleached All-Purpose Flour | Whisk together dry ingredients | Pour wet into dry, stir until fairly smooth | Rest batter, uncovered, 15 min | Cook first side until bubbles form & bottoms brown, 1–2 min | Flip & cook until bottoms brown, 1–2 min | Serve immediately or hold in warm oven |
| 35 g granulated sugar | ||||||
| 1 teaspoon baking powder | ||||||
| 1 teaspoon baking soda | ||||||
| 1/2 teaspoon table salt | ||||||
| 1 large egg | Whisk together wet ingredients | |||||
| 454 g buttermilk | ||||||
| 28 g melted butter or 25 g vegetable oil | ||||||
| 1 1/2 teaspoons King Arthur Pure Vanilla Extract, optional | ||||||
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