Serves 4 · 10 min prep · 15 min cookFluffy Buttermilk PancakesbreakfastvegetarianweekendIngredients 2 cups flour 2 tbsp sugar 2 tsp baking powder 0.5 tsp salt 0.5 tsp baking soda 2 cups buttermilk 2 eggs 3 tbsp butter, melted 1 tsp vanilla extractPer servingCalories340 kcalProtein10 gCarbs52 gFat9 gTall, tender weekend pancakes with a slight tang from buttermilk. The batter comes together in minutes and the pancakes freeze well for weekday breakfasts.MethodWhisk the flour, sugar, baking powder, salt, and baking soda in a large bowl.In a separate bowl, whisk the buttermilk, eggs, melted butter, and vanilla.Pour the wet ingredients into the dry and stir until just combined — lumps are good, overmixing is not.Heat a lightly buttered pan over medium heat. Pour 1/3-cup rounds of batter.Cook until bubbles pop on the surface, 2-3 minutes, then flip and cook until golden, another 1-2 minutes.Keep warm in a low oven while you cook the rest. Serve with maple syrup.Cook this every week? Plan it in Mimos — the shopping list builds itself.