Buttermilk Pancakes

Ingredients

• 1 1/2 cups all-purpose flour
• 1/4 cup granulated sugar
• 2 teaspoons baking powder
• 1 teaspoon baking soda
• 1/2 teaspoon Morton kosher salt
• 1/2 teaspoon cinnamon
• 1 cup buttermilk ((I do not recommend a homemade buttermilk substitute.))
• 2 large eggs, (beaten)
• 1/4 cup unsalted butter, melted, (plus more for brushing the heated griddle)
• 2 teaspoons pure vanilla extract

Instructions

1. 1

   In a medium bowl, whisk together flour, sugar, baking powder, baking soda, salt, and cinnamon.

2. 2

   Add buttermilk, eggs, butter, and vanilla, and fold to combine. The batter should be a bit lumpy, not completely smooth. Let batter sit while you preheat an electric griddle to 300° F, or place a cast-iron or non-stick skillet over medium heat.

3. 3

   Once griddle is heated, spread a little additional butter around the surface. Using a 1/4-cup measure, add batter to the griddle, leaving 1-2" of space between each pancake.

4. 4

   When the pancakes have noticeable bubbles on the surface and are golden brown on the underside, about 3 to 4 minutes, flip them. Cook until they are lofty and golden, another minute or 2.

5. 5

   Serve warm with additional butter and maple syrup, or with whipped cream and fresh fruit.