Combine the dry ingredients in a bowl, whisk, set aside:
- 2 cups flour
- 2 tbsp sugar
- 4 tsp baking powder
- 1 tsp baking soda
- 1 tsp fine salt
Combine the wet ingredients in a second bowl, whisk:
- 2 cups buttermilk
- 4 tbsp melted butter
- 1 tsp vanilla extract
- 2 beaten eggs
Add the wet ingredients to the dry and whisk until just combined. Fry in a pan with butter. Top with maple syrup and devour.
Don’t skimp on the ingredients here. Use real butter and real vanilla extract, but especially real maple syrup and real buttermilk. The term “buttermilk” formerly referred to the liquid left behind after churning butter but nowadays refers to a cultured milk product, not unlike drinkable yogurt. The point is, these are buttermilk pancakes and they taste best with the best buttermilk you can get your mitts on.
