Buttermilk Pancakes

Method

1. 1

   Whisk the flour, sugar, baking powder, baking soda and salt together in a large bowl.

2. 2

   In a second bowl beat the buttermilk, eggs and melted butter, then pour over the dry ingredients and stir just until no dry streaks remain.

   💡 A lumpy batter is a good batter — overmixing makes tough, flat pancakes.

3. 3

   Rest the batter for 10 minutes while the griddle heats over medium; the bubbles that form are your lift.

4. 4

   Butter the griddle lightly and ladle on 100 ml rounds of batter, leaving room to flip.

5. 5

   Cook until bubbles pop across the surface and the edges look set, about 2 minutes, then flip and give the second side 1–2 minutes more.

   💡 Flip only once — pressing or double-flipping squeezes the air out.

6. 6

   Stack, top with a pat of butter and pour over warm maple syrup.