Classic Maple Syrup Pancakes in 20 Min

Instructions:

1. In a large bowl, whisk together the flour, sugar, baking powder, baking soda, and salt until evenly distributed and clumps are removed.
2. In a medium bowl, whisk the buttermilk, eggs, melted butter, and vanilla extract until the mixture is a uniform pale yellow.
3. Pour the wet ingredients into the dry ingredients. Stir with a spoon or whisk only until the flour streaks disappear, leaving a few small lumps in the batter.
4. Place a skillet over medium heat and add 1 tbsp (14g) of butter. Heat until the butter foams and begins to brown.
5. Ladle approximately 1/4 cup (60ml) of batter onto the pan. Let it spread naturally without flattening.
6. Cook for 2–3 minutes until the edges look set and bubbles on the surface form and pop.
7. Flip the pancake in one quick motion and cook the second side for 1–2 minutes until golden brown.
8. Stack the pancakes and pour warm maple syrup over the top.