One of the ultimate comfort foods, buttermilk pancakes are a classic for good reason. Buttermilk is the not-so-secret ingredient in my recipe for the most tender, pleasingly tangy pancakes you can imagine, and a wee bit of leavener gives them just the right amount of airy lift and lightness. As a bonus, they're super easy! As the griddle cranks up, the first pancake or two won't be evenly browned, but they'll taste great. You can easily double the recipe for quick pancakes anytime. Cool the pancakes after they're cooked, and store them in a zip-top bag in your refrigerator for up to three days or freeze for your next pancake fix. You can reheat them straight from the fridge or freezer, using your toaster or toaster oven (toast longer if frozen).

Instructions

Step 1
Position a rack in the center of the oven and heat 200°F. Have ready a large baking or cookie sheet.  

Step 2
In a large bowl, whisk together the flour, sugar, baking powder, baking soda, and salt. In a medium bowl, whisk together the buttermilk, eggs, vanilla, and butter. Pour the wet ingredients into the dry ingredients. Whisk gently, only until no dry ingredients are visible. The batter should be lumpy. 

Step 3
Lightly oil a nonstick griddle or skillet with cooking spray. Heat the pan over medium heat until a few drops of water dance on the surface and quickly evaporate. Working in batches, pour ¼ cup batter onto the griddle for each pancake, spacing them about an inch apart. Let cook undisturbed until bubbles appear on the surface and the edges begin to look dry, about 2 minutes. Use a spatula to lift the pancake and check if the underside is browned to your liking, then flip. Cook the second side until browned, about 1 minute more. Transfer the pancakes to the baking sheet and place in the warm oven while preparing the rest of the pancakes.  

Step 4
Serve with salted butter and pure maple syrup or any other toppings that you love.