Buttermilk Pancakes Recipe

Ingredients

• 2 cups all-purpose flour
• 2 Tbsp granulated sugar
• 2 tsp baking powder
• 1/2 tsp baking soda
• 1/4 tsp fine sea salt
• 2 1/4 cups low-fat buttermilk
• 2 large eggs
• 1 tsp vanilla extract
• 3 Tbsp unsalted butter (melted)
• light olive oil (to spray or brush the work surface)

Instructions

1. Dry Ingredients - In a large mixing bowl, add the dry ingredients: flour, sugar, baking powder, baking soda, and salt. Whisk to combine.
2. Wet Ingredients - In a separate medium mixing bowl, combine buttermilk, eggs, and vanilla. Whisk until blended. Add wet ingredients to dry ingredients and whisk everything together by hand until just moistened.
3. Add melted butter while whisking gently and mix just until incorporated. The mixture will still be lumpy. DO NOT overmix or your pancakes will be flat.*
4. Preheat a large skillet over medium heat, or a griddle between 325-350˚F. Spray or brush the cooking surface with oil. If you plan to keep cooked pancakes warm, preheat the oven to 200˚F.
5. Sautee For 4-inch pancakes, add about 1/4 cup or an ice cream scoop, and for 6-inch pancakes, add about 1/3 cup of batter to the skillet for each pancake. Saute about 3 minutes per side. Flip once the pancakes are golden brown on the first side and you see bubbles start to form and pop on the surface.