Buttermilk Pancakes with Maple Butter

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• 2 cup all-purpose flour
• 4 tbsp granulated sugar
• 2 tsp baking powder
• 1 tsp baking soda
• 2 cup buttermilk
• 2 large egg
• 6 tbsp unsalted buttermelted, plus more for the griddle
• 4 tbsp pure maple syrup

Instructions

Amounts and pan sizes below are written for 12 pancakes and update with your serving size. Tap a step to keep your place — the rest gently fades back.

1. 01Step 1 — Whisk the dryWhisk 2 cup all-purpose flour, ¼ cup sugar, 2 tsp baking powder, 1 tsp baking soda and ½ tsp salt in a large bowl.
2. 02Step 2 — Combine and restBeat 2 large eggs with 2 cup buttermilk and ¼ cup of the melted butter, pour into the dry and stir 10 strokes only — leave it lumpy. Rest 10 minutes.
3. 03Step 3 — Whip the maple butterBeat the remaining 2 tbsp soft butter with ¼ cup maple syrup and a pinch of salt until fluffy and pale.
4. 04Step 4 — GriddleHeat a griddle or skillet to 375°F and butter it lightly. Ladle ⅓ cup batter per pancake, cook 2 to 3 minutes until the edges set and bubbles pop, then flip and cook 90 seconds more.
5. 05Step 5 — Hold and serveKeep finished pancakes in a single layer on a rack in a 200°F oven — never stacked on a plate, which steams them soft. Serve with the maple butter.