Saturday Morning Buttermilk Pancakes

Tall, fluffy diner-style pancakes with crisp golden edges. The secret is real buttermilk and leaving the lumps in the batter alone. Pile them high and finish with fruit and warm syrup.

Directions

1. Whisk the flour, sugar, baking powder, baking soda, and salt in a large bowl.
2. In another bowl, whisk the buttermilk, eggs, melted butter, and vanilla.
3. Pour the wet into the dry and stir until *just* combined — a lumpy batter makes fluffy pancakes.
4. Rest the batter 5 minutes while a griddle heats over medium (a drop of water should dance, not vanish).
5. Ladle 1/3 cup per pancake; flip when bubbles cover the surface and the edges look set, about 2–3 minutes per side.
6. Stack high, top with strawberries, and pass the warm syrup.