I first had these pancakes at a brunch my aunt hosted, and could not get over how rich, light, and fluffy they were! When she told me she got the recipe from Williams Sonoma I was further surprised…I didn’t even know they offered recipes. They have all kinds of good stuff on their site, but the pancakes are by far my favorite find. The combination of the buttermilk and baking soda results in tons of little air bubbles, giving these pancakes amazing volume and texture. I usually cut the recipe in half, which is more than enough for my family of three with a few leftover pancakes as well.
- 2 eggs
- 2 cups all-purpose flour, sifted
- 2 tablespoons sugar
- 2 teaspoons baking powder
- 1 teaspoons baking soda
- 1 teaspoons salt
- 2 1/2 cups buttermilk
- 4 tablespoons (1/2 stick) unsalted butter, melted
- 1/2 teaspoons vanilla extract
- 1 to 2 tablespoons vegetable oil or nonstick cooking spray
In a bowl, using an electric mixer, beat the eggs on medium speed until frothy.
Add the buttermilk, melted butter and vanilla.
Add the flour, sugar, baking powder, baking soda, and salt.
Stir just until the batter is smooth and no lumps of flour remain; do not overbeat.
Heat a griddle over medium-high heat until a few drops of water flicked onto the surface skitter across it. Lightly grease the griddle with vegetable oil, or spray with nonstick cooking spray. Pour about 1/3 cup of the batter into a round circle on the griddle. Cook until bubbles form on top and the batter is set, about 2 minutes.
Using a spatula, flip the pancakes. Cook until golden brown on the other side, about 2 minutes more. Keep warm until all the pancakes are cooked. Repeat with the remaining batter, adding more oil to the griddle as needed. Serve with maple syrup.