INGREDIENTS:

1⅓ cups all-purpose flour

3 tablespoons sugar

1 teaspoon baking powder

1 teaspoon baking soda

1 teaspoon kosher salt

2 large eggs

1¼ cups buttermilk

2 tablespoons unsalted butter, melted

Vegetable oil (for griddle)

Pure maple syrup (for serving)

DIRECTIONS:

Whisk flour, sugar, baking powder, baking soda, and salt in a large bowl. Whisk eggs, buttermilk, and butter in a medium bowl; stir into dry ingredients until just combined (some lumps are okay). Set bowl aside for 10 minutes!

Heat a griddle or large skillet over medium; brush with oil. Working in batches, scoop ⅓ of a cup of batter onto griddle. Cook pancakes until bottoms are golden brown and bubbles form on top, about 3 minutes. Flip and cook until cooked through and other side of pancakes are golden brown, about 2 minutes longer. Serve pancakes with butter and maple syrup or preserves of your choice!

Pancakes are best served right away, but if you’re making a big batch you can definitely hold them on a rack set over a rimmed baking sheet in a low oven (like 200°), so everybody can eat at the same time.