Buttermilk Pancakes

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  • 2 cups of all-purpose flourPancakes Buttermilk
  • 2 teaspoons of baking powder
  • 2 teaspoons of baking soda
  • 3 tablespoons of granulated sugar
  • 1 teaspoon of kosher salt
  • 2 cups of buttermilk, more or less
  • 2 tablespoons of butter, melted and cooled, plus more for the skillet
  • 2 large eggs
  • 1 teaspoon vanilla extract


  1. Whisk together the flour, baking powder, baking soda, sugar and salt; set aside.
  2. Combine 1 cup of the buttermilk with 2 tablespoons of melted butter and the eggs.
  3. Add the buttermilk mixture to the flour mixture.  Gently combine, adding vanilla extract and additional buttermilk as needed.
  4. Mixture should be fairly thick and lumpy, but pourable; avoid over mixing.
  5. Heat a griddle or non-stick skillet over medium high heat, add additional butter, non-stick spray or cooking oil to the pan.
  6. Spoon 1/3 cup measure of batter onto pan leaving at least 1/2 inch between each.
  7. When pancakes begin to bubble up and edges appear to be dry, turn over to brown the other side.
  8. Repeat with remaining butter and batter.

Serve immediately with additional butter, warmed syrup

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