Active Time

　　35 minutes

　　Total Time

　　35 minutes

　　These pancakes are extra fluffy thanks to a shot of seltzer. Their large size is classic for diners, but you can make smaller, easier-to-flip pancakes by scooping ¼-cupfuls of batter onto your griddle.

　　

Ingredients

Serves 4

　　2 cups all-purpose flour

　　3 tablespoons sugar

　　1¼ teaspoons baking powder

　　1¼ teaspoons baking soda

　　1¼ teaspoons kosher salt

　　2 large eggs

　　1¾ cups buttermilk

　　½ cup cold seltzer water or club soda

　　1 teaspoon vanilla extract

　　3 tablespoons unsalted butter, melted, plus more

　　Pure maple syrup (for serving)

　　

Step 1

Whisk flour, sugar, baking powder, baking soda, and salt in a large bowl. Using a fork, beat eggs, buttermilk, seltzer, vanilla, and 3 Tbsp. melted butter in a medium bowl to incorporate eggs. Add egg mixture to dry ingredients and whisk to combine (batter will be slightly lumpy).

　　

Step 2

Heat a large griddle or 2 cast-iron or nonstick skillets over medium; brush with butter. Working in batches, scoop ½-cupfuls of batter onto griddle; cook until bubbles form on the surface and pop and the underside is golden brown, 2½–3 minutes. Flip and continue to cook until golden brown on the bottom, 2–2½ minutes more. Transfer pancakes to plates or a platter and brush tops with butter. Serve with maple syrup alongside.

　　Cooks' Note

　　To feed a larger group, double the recipe and keep pancakes warm in a 250°F oven between batches. If you don't have a griddle or 2 skillets, use 1 skillet to cook the pancakes.