We make pancakes almost every weekend. It's our Hungry Monkey's favorite! And, like our cakes, we use buttermilk in our pancakes. It's our secret weapon to making the most delicious and tender pancakes.
- 3 cups all-purpose flour
- 1/3 cup sugar
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1 teaspoon kosher salt
- 2 large eggs
- 2 1/2 cups buttermilk
- 1 teaspoon pure vanilla extract
- 1 stick unsalted butter, melted and cooled, plus more for brushing
1. Whisk the flour, sugar, baking powder, baking soda and salt in a large bowl. Whisk the eggs, buttermilk, vanilla and melted butter in a medium bowl until incorporated. Whisk the egg mixture into the flour mixture until just combined. BUT to make it our own, add 1/4 cup mini chocolate chips and substitute the vanilla with vanilla paste!
2. Heat a griddle or large nonstick skillet over medium heat; lightly brush with butter. Pour 1/2 cup batter onto the griddle for each pancake and cook until bubbles form on top and bottom is lightly browned, about 3 minutes. (Reduce the heat to medium-low if browning too quickly.) Flip and continue cooking until golden on the other side, about 1 more minute. Transfer to a plate. Repeat with the remaining batter, brushing pan with more butter as necessary. Serve with butter and syrup.