- 2 cups all-purpose flour
- 3 TBS white sugar
- 1 1/2 tsp baking powder
- 1 tsp baking soda
- 1/8 tsp salt
- 2 cups buttermilk
- 1 large egg
- 1/4 cup unsalted butter, melted
- Additional butter, canola oil, or vegetable oil for pan
- Preheat oven to the "keep warm" setting (or about 160F) and place a couple of large baking sheets inside.
- In a medium bowl, mix together the flour, sugar, baking powder, baking soda, and salt. In a separate bowl, whisk together the buttermilk, egg, and melted butter.
- While lightly stirring, drizzle the liquid into the dry ingredients and continue to stir gently until just combined, being careful not to overmix (lumps are okay!) Let the batter rest for 3 to 5 minutes.
- While the batter is resting, heat a large heavy skillet or griddle on medium-low heat. When the pan is heated, test it by flicking a teeny bit of water onto the skillet and see if it sizzles.
- Add a bit of butter or oil to the pan and swirl to coat. Use a 1/3 cup measuring cup to scoop each pancake onto the pan. Flip the pancakes when bubbles form and begin to pop on the service, 2-3 minutes. After flipping, allow to cook for about 2 minutes more. You can lift the edge of the pancake with the spatula to peek at the underside - it should be a pretty golden brown.
- Place cooked pancakes on the warmed baking sheets in the oven (do not stack) while you continue with the rest of the batter. Add more butter or oil to the pan as needed (if using butter, wipe the pan between each batch to prevent it from burning).
- Serve pancakes with pats of good quality butter, 100% maple syrup, and/or any toppings you wish.
- Prep Time: 8 mins
- Cook Time: 12 mins