Fluffy Buttermilk Pancakes with Maple-Brown Butter

The double leavening (baking powder and soda) plus buttermilk's acidity is what gives these their tall, tender rise — resist the urge to over-mix.

Instructions

1. 1

   Whisk the flour, sugar, baking powder, baking soda, and salt together in a large bowl until evenly combined.

2. 2

   In a separate bowl, whisk the buttermilk, eggs, 4 tablespoons melted butter, and vanilla until smooth.

3. 3

   Pour the wet ingredients into the dry ingredients and fold with a spatula just until no dry streaks remain — the batter should be lumpy. Overmixing develops gluten and makes the pancakes tough, so stop as soon as it looks combined. Let the batter rest 5 minutes; this lets the flour hydrate and the leaveners start working.

4. 4

   While the batter rests, make the maple-brown butter: melt 6 tablespoons butter in a light-colored saucepan over medium heat. It will foam, then the foam will subside and brown flecks will form on the bottom, with a nutty smell, after about 4–5 minutes. Immediately remove from heat and whisk in the maple syrup (it will bubble up). Set aside.

5. 5

   Heat a griddle or large nonstick skillet over medium-low heat until a drop of water skitters across the surface. Brush lightly with butter.

6. 6

   Ladle about 1/3 cup of batter per pancake onto the griddle, leaving space between them.

7. 7

   Cook until bubbles form across the surface and the edges look matte and set, 2–3 minutes.

8. 8

   Flip once and cook the second side until golden brown and cooked through, another 1–2 minutes. Resist flipping more than once, which deflates the rise.

9. 9

   Transfer to a plate, tent loosely with foil to keep warm, and repeat with the remaining batter, re-buttering the pan between batches.

10. 10

    Stack and serve warm, drizzled generously with the maple-brown butter.