If you like light, fluffy pancakes, then you will love this recipe. I have never had buttermilk pancakes, but I really enjoyed this recipe. This made enough to feed 6 people generously. I made this for my husband and I, so I had quite a few leftovers. I layered the leftover pancakes between wax paper and placed them in a ziplock bag (2 to a bag). After that, I stored them in the freezer for future use.
2 cups all-purpose flour, sifted
2 tablespoons sugar
2 teaspoons baking powder
1 teaspoon baking soda
1 teaspoon salt
2 1/2 cups buttermilk
4 tablespoons butter, melted
1/2 teaspoon vanilla extract
In a bowl, using an electric mixer, beat the eggs on medium speed until frothy. Add the flour, sugar, baking powder, baking soda, salt, buttermilk, and vanilla. Stir until the batter is smooth and no lumps of flour remain; do not overbeat.
Heat a griddle over medium-high heat until a few drops of water flicked onto the surface skitter across it. Lightly grease the griddle with cooking spray.
Pour about 1/3 cup of batter onto griddle. Cook until bubbles form on top and the batter is set, about 2 minutes. Using a spatula, flip the pancakes. Cook until golden brown on the other side, about 2 minutes more. Keep warm until all the pancakes are cooked. Serve with butter and maple syrup.