Fluffy Buttermilk Pancakes

Name: Fluffy Buttermilk Pancakes
Total time: 25 min
Yield: 4 servings
Cuisine: American comfort
Ingredients: 1¾ cups milk plus 2 tbsp lemon juice (homemade buttermilk); 2 eggs; 4 tbsp melted butter, plus more; 1 lemon; maple syrup; berries; 2 cups flour; 2 tbsp sugar; 2 tsp baking powder; 1 tsp baking soda; ½ tsp salt; vanilla

BreakfastAmerican comfort25 minServes 4405 kcal10 g protein

Photo: Mae Mu · CC0 · source

Tall, tender diner-style pancakes with golden edges, stacked with butter, warm maple syrup and berries.

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Ingredients

1¾ cups milk plus 2 tbsp lemon juice (homemade buttermilk)
2 eggs
4 tbsp melted butter, plus more
1 lemon
maple syrup
berries

From your pantry: 2 cups flour, 2 tbsp sugar, 2 tsp baking powder, 1 tsp baking soda, ½ tsp salt, vanilla.

Instructions

Stir the lemon juice into the milk and let it sit 5 minutes to thicken.
Whisk the flour, sugar, baking powder, soda and salt. In another bowl whisk the milk, eggs, melted butter and vanilla.
Fold the wet into the dry until just combined. Lumps are good. Rest 5 minutes.
Cook ⅓-cup scoops on a buttered griddle over medium until bubbles pop on top, 2 minutes. Flip and cook 1 minute more.
Serve stacked with butter, warm maple syrup and berries.

Tip: Don't press the pancakes after flipping. It knocks out the air that makes them fluffy.