- 2 cups all-purpose flour
- 3 tablespoons sugar
- 1 1/4 teaspoons baking powder
- 1 1/4 teaspoons baking soda
- 1 1/4 teaspoons kosher salt
- 2 large eggs
- 1 3/4 cups buttermilk
- 1/2 cup cold seltzer water or club soda
- 1 teaspoon vanilla extract
- 3 tablespoons unsalted butter, melted, plus more
- Pure maple syrup (for serving)
- 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).
- Heat a large griddle or 2 cast-iron or nonstick skillets over medium; brush with butter. Working in batches, scoop 1/2-cupfuls of batter onto griddle; cook until bubbles form on the surface and pop and the underside is golden brown, 2 1/2–3 minutes. Flip and continue to cook until golden brown on the bottom, 2–2 1/2 minutes more. Transfer pancakes to plates or a platter and brush tops with butter. Serve with maple syrup alongside.