Fluffy Buttermilk Pancakes

I don't always have fresh buttermilk in the fridge, but when I do, these pancakes are the best. Buttery and fluffy, perfect with a puddle of maple syrup!

• 1 1/2 C. AP flour
• 2 Tbsp. sugar
• 1 1/2 tsp. baking powder
• 3/4 tsp. baking soda
• 1/2 teaspoon salt
• 1 1/2 C. buttermilk
• 2 eggs
• 1/4 C. butter, melted and cooled slightly

In a large bowl, combine flour, sugar, baking powder, baking soda, and salt. In another bowl, beat together buttermilk and eggs and add to the dry ingredients. Add the melted butter and mix only to combine. It's okay for there to be small lumps - if you overmix, the pancakes won't be fluffy. Set the batter aside while you heat the griddle.

Heat the griddle (or a large pan) over medium heat. Grease with oil or butter if desired. Pour about 1/3 of a cup of batter per pancake onto the griddle. Cook until bubbles form on the surface, then flip and cook just slightly more. Keep warm until ready to serve. Spread with butter, if desired, and serve with maple syrup.

Makes about 15 pancakes.