Ingredients

The following ingredients have 8 Servings
  • 2 cups all-purpose flour
  • 2 teaspoons baking powder
  • 2 teaspoons baking soda
  • 3 tablespoons granulated sugar
  • 1 teaspoon kosher salt
  • 2 cups buttermilk, more or less
  • 2 tablespoons butter, melted and cooled, plus more for the skillet
  • 2 large eggs
  • 1 teaspoon vanilla extract

Instruction

  • Whisk together the flour, baking powder, baking soda, sugar and salt; set aside.
  • Combine 1 cup of the buttermilk with the melted butter and the eggs. Add the buttermilk mixture to the flour mixture.
  • Gently combine, adding vanilla extract and additional buttermilk as needed. Mixture should be fairly thick and lumpy, but pourable; avoid overmixing.
  • Heat a griddle (365 degrees F) or non-stick skillet over medium high heat, add additional butter, non-stick spray or cooking oil to the pan.
  • Spoon 1/3 cup measure of batter onto pan leaving at least 1/2 inch between each. Turn heat down to medium.
  • When pancakes begin to bubble up and edges appear dry, turn over to brown the other side. Repeat with remaining butter and batter.
  • Serve immediately with additional butter, warmed syrup, a side of sausage and fruit. Skillet apples or peaches are excellent with these.
  • Makes about 16 depending on the size you make them. May also halve recipe.