Fluffy Buttermilk Pancakes with Vanilla-Maple Butter

In a large bowl, whisk together 2 cups (250 g) all-purpose flour, 2 tbsp granulated sugar, 2 tsp baking powder, 1/2 tsp baking soda and 1/2 tsp fine salt until evenly combined.

In a separate bowl, whisk 2 cups (480 ml) buttermilk, 2 large eggs, 3 tbsp melted unsalted butter and 1 tsp vanilla extract until smooth and pale.

Pour the wet mixture into the dry ingredients and fold gently with a spatula until just combined: lumps are welcome; overmixing will toughen the batter. Rest 10 minutes so the leaveners bloom.

Meanwhile, mash 4 tbsp softened butter with 2 tbsp maple syrup and a pinch of flaky salt until creamy and emulsified; set aside at room temperature.

Heat a non-stick skillet or griddle over medium-low (about 325°F / 165°C) and lightly grease with butter until it foams without browning.

Ladle 1/3 cup portions of batter onto the surface, spacing them apart. Cook 2–3 minutes until bubbles pierce the tops and the edges look matte and set.

Flip once and cook another 1–2 minutes until deeply golden and springy to the touch. Transfer to a 200°F (95°C) oven to keep warm.

Stack the pancakes generously, crown with a spoonful of vanilla-maple butter and finish with a drizzle of warm maple syrup.