Fluffy Baked Pancakes -- The Simple Rhythm of a Good Week

A quiet week of bread and family. The subscription deliveries went out on Saturday. The farmers' market sold out by 10 AM. The Anapra bakery reported its best week of the month. The numbers are steady. The steady is the success. The success is the bread.

When the numbers are steady and the bread is selling and everything feels like it’s humming along the way it should, I don’t reach for something complicated — I reach for something that honors the ordinary. Fluffy baked pancakes are my family’s Saturday morning ritual, the kind of breakfast that says the week was good and we made it through together. After a week where the farmers’ market sold out and the bakery hit its stride, this felt like exactly the right thing to put on the table.

Fluffy Baked Pancakes

Prep Time: 10 minutes | Cook Time: 20 minutes | Total Time: 30 minutes | Servings: 6

Ingredients

• 2 cups all-purpose flour
• 2 tablespoons granulated sugar
• 1 tablespoon baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 2 cups buttermilk
• 2 large eggs
• 3 tablespoons unsalted butter, melted and slightly cooled
• 1 teaspoon pure vanilla extract
• Cooking spray or additional butter for the pan
• Maple syrup and fresh fruit, for serving

Instructions

1. Preheat the oven. Heat your oven to 425°F (220°C). Place a large rimmed baking sheet or a 9x13-inch baking dish in the oven while it preheats so it gets nice and hot.
2. Mix the dry ingredients. In a large bowl, whisk together the flour, sugar, baking powder, baking soda, and salt until evenly combined.
3. Mix the wet ingredients. In a separate bowl or large measuring cup, whisk together the buttermilk, eggs, melted butter, and vanilla extract until smooth.
4. Combine. Pour the wet ingredients into the dry ingredients and stir gently until just combined — a few lumps are perfectly fine. Do not overmix or the pancakes will turn out dense.
5. Prepare the pan. Carefully remove the hot baking sheet from the oven and coat generously with cooking spray or a thin layer of butter. Working quickly, pour the batter onto the pan and spread it evenly with a spatula.
6. Bake. Return the pan to the oven and bake for 18 to 22 minutes, until the pancakes are puffed, golden on the edges, and set in the center. A toothpick inserted in the middle should come out clean.
7. Serve. Slice into squares or cut with a round biscuit cutter for a more traditional look. Serve warm with maple syrup, fresh berries, or a dusting of powdered sugar.

Nutrition (per serving)

Calories: 280 | Protein: 8g | Fat: 8g | Carbs: 42g | Fiber: 1g | Sodium: 430mg