Ingredients
- 2 c. flour
- 2 tbsp. sugar
- 1 tsp salt
- 1 tsp baking soda
- 4 tsp baking powder
- 4 tbsp melted butter
- 2 eggs
- 2 c. buttermilk (or 2 tbsp white vinegar + remaining milk, let sit for 5 min.)
- 1 tsp vanilla
Preparation
Step 1
In a large measuring cup or bowl, whisk together the flour, sugar, baking powder, baking soda, and salt.
In a separate bowl, whisk together the eggs and buttermilk. Add the buttermilk mixture to the flour mixture and whisk until fully incorporated (a few small lumps are fine).
Heat a large nonstick skillet over medium-low heat. Check the heat by sprinkling the skillet with water — when the water bubbles and evaporates immediately, pour 3 scant 1/4 cups of batter into the skillet.
Cook the pancakes until bubbles begin to appear around the edges and in the center, about 1 to 2 minutes. Using a spatula, peek under the pancakes to check if they are golden brown, then carefully flip them.
Cook the pancakes 1 minute more, peeking to make sure the underside is golden brown. Transfer them to a baking sheet and cover loosely with foil to keep warm. Repeat with remaining batter (if your pancakes stick, wipe the skillet with 1 teaspoon canola oil before cooking the next batch).