Ingredients

• 2 cup all-purpose flour
• 2 tablespoon granulated sugar
• 2 teaspoon baking powder
• 1 teaspoon salt
• 2 cup buttermilk
• 2 eggs
• 2 tablespoon unsalted butter, melted
• 1 teaspoon vanilla extract
• 2 tablespoon unsalted butter for cooking
• 0.5 cup maple syrup

Steps

1. In a large mixing bowl, whisk together flour, sugar, baking powder, and salt until well combined.
2. In a separate bowl, whisk together buttermilk, eggs, melted butter, and vanilla extract until fully blended.
3. Pour the wet ingredients into the dry ingredients and gently fold together with a whisk until just combined. Do not overmix; the batter should be slightly lumpy. Small lumps will cook out during griddle cooking.
4. Let the batter rest for 3 minutes to allow the baking powder to activate.
5. Preheat a griddle or large skillet to medium heat (350°F if using an electric griddle). The surface should be hot enough that a water droplet will sizzle immediately.
6. Lightly butter the griddle surface. Wipe off excess with a paper towel so the surface is evenly buttered but not pooling.
7. Pour batter onto the griddle using a 1/4-cup measure for each pancake, spacing them about 2 inches apart. You should fit 3-4 pancakes per batch depending on griddle size.
8. Cook for 2 to 3 minutes, until the tops of the pancakes are filled with small bubbles and the edges look set but the centers are still slightly glossy.
9. Using a spatula, carefully flip each pancake and cook the other side for 1 to 2 minutes until golden brown.
10. Transfer the cooked pancakes to a plate and keep warm. Repeat steps 7-9 with remaining batter, lightly buttering the griddle between batches as needed.
11. Warm the maple syrup in a small saucepan over low heat for about 2 minutes, or serve at room temperature if preferred.
12. Stack pancakes on serving plates, top each stack with a pat of butter, and drizzle generously with warm maple syrup. Serve immediately.