Buttermilk Pancakes

Well it is Fat Tuesday so I guess we need to make pancakes!  These are my favorite.  I am always trying new pancake recipes but I always come back to this one.  It is the best and my kids love them - I think it is the buttermilk that makes them so delicious.  I usually store leftovers in the freezer and then the kids pop them into the microwave for a minute to reheat for breakfast on another day.  I hope they become a family favorite at your house, too.

Buttermilk Pancakes
recipe adapted from a country store in New Hampshire

2 cups flour
2 teaspoons granulated sugar
4 teaspoons baking powder
1 teaspoon baking soda
1 teaspoon kosher salt
2 cups buttermilk
4 Tablespoons  melted butter (cooled slightly)
1 teaspoon vanilla extract
2 large eggs, beaten

Put flour, sugar, baking powder, baking soda, and salt into a large glass bowl and whisk to combine; set aside.

Whisk together buttermilk, butter, vanilla, and eggs in a medium bowl. Pour the buttermilk mixture into the flour mixture and whisk together until just combined to make a thick batter. Do not overmix the batter, lumps are fine.

Butter and then heat a nonstick skillet or griddle over medium heat. Scoop about ¼ cup of batter per pancake.  Cook, turning once, until deep golden brown on both sides, about 5 minutes total. Make sure lots of bubbles are visible before turning to other side.  Repeat until all the batter is gone.  Enjoy!