Ingredients:

  • 2 cups all-purpose flour
  • 2 tablespoons granulated sugar
  • 2 teaspoons baking powder
  • 1 teaspoon baking soda
  • 0.5 teaspoon fine sea salt
  • 2 cups full-fat buttermilk
  • 2 large eggs
  • 4 tablespoons unsalted butter, melted and cooled
  • 1 teaspoon vanilla extract

Instructions:

  1. Whisk dry ingredients. In a large mixing bowl, combine the flour, sugar, baking powder, baking soda, and salt. Whisk for at least 30 seconds. Note: This ensures you don't end up with a clump of baking soda in one bite.
  2. Prep the wet mix. In a separate bowl, whisk the buttermilk, eggs, and vanilla. Slowly pour in the melted, cooled butter while whisking. Note: If the butter is too hot, it will cook the eggs; if the buttermilk is ice cold, the butter will clump. Aim for room temp!
  3. Combine the mixtures. Create a well in the dry ingredients and pour in the wet mix. Use a spatula to fold gently. Stop the second the flour is moistened.
  4. Let it rest. Set the bowl aside for 5 minutes. Cook 5 mins until you see the batter grow slightly and look airy.
  5. Heat the pan. Set your skillet over medium low heat. Add a tiny bit of butter or oil. Note: If the butter smokes instantly, the pan is too hot.
  6. Pour the batter. Use a 1/4 cup measure to drop the batter onto the hot surface. Don't crowd them!
  7. The bubble watch. Cook for 2-3 minutes. Wait until bubbles pop and the holes stay open before you even think about flipping.
  8. The flip. Slide a spatula under and flip gently. Cook 1-2 mins until the bottom is mahogany colored and the edges feel set.
  9. Keep them warm. Transfer finished pancakes to a wire rack in a low oven (200°F) while you finish the batch. This prevents them from getting soggy on a plate.