Fluffy Buttermilk Pancakes

Servings 18 -20 (5 inch) pancakes

Ingredients

2 1/2 cups all purpose flour
2 teaspoons baking powder
1 teaspoon baking soda
1/2 teaspoon salt
1/4 cup sugar
2 large eggs
1/4 cup olive vegetable or other oil
1 teaspoon vanilla
2 1/2 cups buttermilk

Instructions

Preheat griddle to medium. I heat mine to 340 degrees F. If using a frying pan, you can wait until your batter is mixed up and rested before preheating.
In a large bowl, whisk together flour, baking powder, baking soda and salt.
In a medium bowl, whisk together sugar, eggs and oil until thoroughly combined. Add the vanilla and buttermilk and whisk again until combined.
Make a well in the flour mixture and pour the buttermilk mixture into the center. Whisk until combined but do not over mix. Batter may still have some small lumps, but no dry streaks.
Allow batter to rest for 5-10 minutes.
Drop batter by 1/4 cup scoopfuls onto preheated griddle or preheated pan sprayed with cooking spray. Cook until sides are set, you're beginning to see bubbles break the surface and the bottom is golden brown. Flip and finish cooking the other side.

Recipe Notes

*This is a great recipe for add ins like mini chocolate chips, blueberries, chopped nuts, coconut etc. If you add anything that has a lot of liquid, you'll probably need to reduce the buttermilk measurement.

*Pancakes freeze beautifully. I allow them to cool, layer them with waxed paper and stash into zip top freezer bags. Reheat in the microwave.

*I used olive oil but you can sub in melted butter. I would use unsalted, since there's already enough salt in the batter, or reduce the salt to about 3/8 teaspoon (or a heaping quarter teaspoon) if you use salted butter. Also, if you use melted butter, let it cool for a bit. Your other liquid ingredients should also be at room temperature or the butter will just re-solidify.

*Check out the full list of tips for success in the body of the blog post.