Ingredients
- 2 cups all-purpose flour
- 2 tablespoons organic cane sugar
- 2 teaspoons aluminum-free baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon sea salt
- 2 1/4 cups low-fat buttermilk
- 2 large eggs lightly beaten
- 1 teaspoon pure vanilla extract
- 4 tablespoons unsalted butter melted and cooled
- Canola oil or cooking spray
Instructions
- In a large mixing bowl, whisk together the flour, organic cane sugar, baking powder, baking soda, and sea salt until thoroughly combined.
- In a separate medium bowl, whisk together the low-fat buttermilk, eggs, and vanilla extract.
- Gradually drizzle the melted butter into the wet ingredients while continuously whisking. The butter may begin to curdle due to colder ingredients, but don't worry—just keep whisking until well combined.
- Pour the wet ingredients into the dry ingredients. Stir with a wooden spoon until just combined. Remember, a few lumps are okay; overmixing will result in less fluffy pancakes. Let the batter rest for 10 minutes.
- Lightly coat a nonstick skillet with a bit of canola oil or cooking spray and heat over medium-low.
- Once the skillet is hot, ladle approximately 1/2 to 2/3 cup of batter per pancake onto the skillet. It's time to flip when the edges firm up and bubbles form and burst on the surface.
- Carefully flip the pancake using a spatula and cook for a few more minutes until the pancake is golden brown and cooked through.
- Repeat with the remaining batter, lightly greasing the skillet as needed.
- Serve the pancakes warm with a pat of butter and maple syrup for a classic finish.