Classic Buttermilk Pancakes Breakfast

Steps

1. Melt the butter and set it aside to cool slightly so it does not scramble the eggs.
2. In a large bowl, whisk together the flour, sugar, baking powder, baking soda, and salt.
3. In a separate bowl, whisk the buttermilk and eggs until smooth, then whisk in most of the melted butter.
4. Pour the wet ingredients into the dry and stir gently just until combined; the batter should stay lumpy.
5. Let the batter rest undisturbed for 5 minutes while you heat the pan.
6. Heat a nonstick skillet or griddle over medium heat and brush lightly with the remaining butter.
7. Pour about 1/3 cup of batter per pancake, leaving space between each.
8. Cook 2–3 minutes until bubbles form across the surface and the edges look dry.
9. Flip each pancake and cook another 1–2 minutes until golden and cooked through.
10. Transfer to a plate and repeat with the remaining batter, re-greasing the pan as needed.
11. Stack the pancakes, top with butter, and pour over the warm maple syrup before serving.