Servings: 8 pancakes made in ⅓ cup of batter portions

Dry Ingredients: subheading: Dry Ingredients:
1 ½ Cup all purpose flour (6.75 ounces) 1 ½ Cup all purpose flour (6.75 ounces)
3 tablespoons sugar 3 tablespoons sugar
1 ½ teaspoon baking powder 1 ½ teaspoon baking powder
½ teaspoon baking soda ½ teaspoon baking soda
½ teaspoon salt ½ teaspoon salt
 
Don't have liquid buttermilk? That's okay. Add 50 grams of dried/powdered buttermilk to the dry ingredients and use regular milk instead of liquid buttermilk for the liquid ingredients. Don't have liquid buttermilk? That's okay. Add 50 grams of dried/powdered buttermilk to the dry ingredients and use regular milk instead of liquid buttermilk for the liquid ingredients.
 
Wet Ingredients: subheading: Wet Ingredients:
1 ½ Cups buttermilk (see substitute in the dry ingredient list if you don't have liquid buttermilk) 1 ½ Cups buttermilk (see substitute in the dry ingredient list if you don't have liquid buttermilk)
3 tablespoons butter, melted 3 tablespoons butter, melted
2 large eggs, lightly beaten 2 large eggs, lightly beaten
1/2 teaspoon vanilla extract ½ teaspoon vanilla extract

Combine all of the dry ingredients and stir well with a fork
Combine all the wet ingredients
Add the wet ingredients to the dry ingredients and stir them just enough to wet all of the ingredients. The batter will be a little lumpy. Don't be tempted to over stir. Again, lumps are fine.
Cook on a lightly greased griddle. You need less fat than you think. Extra fat simply ends up burning. Apply your chosen fat be it butter, or oil etc. onto a piece of paper towel and apply to the griddle. 375 degrees is the perfect temperature if you pay attention to such things. Check the pancakes by peaking at the bottom when the air bubbles start to break on top. They should not take as long on the second side. Keep your pancakes in an oven set to warm, the lowest temp you can manage on the warm setting.

Obviously, there is a myriad of variations. For blueberries I like to drop the blueberries onto the batter right after I pour it onto the griddle. You will get less blueberry bleeding, but if you like blue pancakes then feel free to mix them right into the batter.  Obviously, there is a myriad of variations. For blueberries I like to drop the blueberries onto the batter right after I pour it onto the griddle. You will get less blueberry bleeding, but if you like blue pancakes then feel free to mix them right into the batter.