Ingredients

The following ingredients have 4 Servings
  • 2 cups all-purpose flour ((spoon and leveled))
  • ⅓ cup confectioners sugar
  • 2 tsp baking powder
  • 1 tsp baking soda
  • ½ tsp salt
  • 2 cups buttermilk
  • 2 large eggs ((at room temperature, beaten))
  • ¼ cup butter ((melted))
  • 2 tsp vanilla extract or maple syrup ((optional))

Instruction

  • Whisk together the all-purpose flour, confectioners sugar, baking powder, baking soda, and salt in a large mixing bowl. In a separate mixing bowl, whisk together the buttermilk, beaten eggs, and melted butter - along with optional vanilla extract or maple syrup.
  • Combine your pancake batter by pouring the wet mixture into the dry mixture, then stirring just enough to incorporate all of the ingredients into a lumpy batter. Do not over-mix. Once combined, set aside for 15 minutes on the counter.
  • Heat a large non-stick frying pan, skillet, or griddle to medium (to medium-low) heat, then use vegetable oil and a basting brush to evenly coat the cooking surface.
  • Scoop or ladle the mixture onto the heated skillet or griddle in heaping ¼ cup scoop portions. Cook each pancake until both sides are golden brown, flipping the pancakes when the bubbles on the surface are burst.
  • Serve immediately with your favorite syrups, fruit, or toppings.