Buttermilk Pancakes

2 cups all-purpose flour

2 tsp baking powder

1 tsp baking soda

1/2 tsp salt

3 tbsp sugar

1 tsp vanilla

2 large eggs, lightly beaten

3 cups buttermilk

4 tbsp unsalted butter, melted (plus additional butter for griddle)

Heat griddle to 375°.

Whisk together dry ingredients in a medium bowl.

Add eggs, buttermilk, vanilla, and melted butter; whisk to combine. Batter should have small to medium lumps. The secret to fluffy pancakes is to not overmix the batter; do not beat until smooth

Heat oven to 175° for warming finished pancakes.

Test griddle by sprinkling a few drops of water on it. If water bounces and spatters off the griddle, it is hot enough Use a pastry brush to brush 1/2 teaspoon of butter onto griddle. 

Pour about 1/2 cup batter into pools 2 inches away from one another. When pancakes have bubbles on top and are slightly dry around the edges, flip over - about 2 1/2 minutes. Cook until golden brown on bottom, about 1 minute. 

Repeat with remaining batter while keeping finished pancakes warm in oven. Serve warm with warm syrup.es 9 6" pancakes.