Ingredients:

  • 1 ½ cups All-Purpose Flour (spooned and leveled)
  • 2 tablespoons Granulated Sugar
  • 1 teaspoon Baking Powder
  • ½ teaspoon Baking Soda
  • ½ teaspoon Fine Sea Salt
  • 1 ¼ cups Cold Buttermilk
  • 2 Large Eggs (lightly beaten)
  • 4 tablespoons Unsalted Butter, melted and slightly cooled
  • Neutral Oil or Butter for greasing pan

Instructions:

  1. In the first large bowl, whisk together the flour, sugar, baking powder, baking soda, and salt until thoroughly combined and aerated.
  2. In the second bowl, lightly whisk the buttermilk and eggs together until just incorporated.
  3. Gently whisk the slightly cooled, melted butter into the buttermilk mixture.
  4. Pour the wet ingredients into the dry ingredients. Using a rubber spatula, fold the mixture together just until the dry streaks disappear. Stop mixing immediately; a few lumps are desirable to ensure fluffy pancakes.
  5. Let the batter rest undisturbed for 5 minutes while you heat your cooking surface.
  6. Place a non-stick griddle or frying pan over medium heat. Lightly grease with oil or butter. The pan is ready when a drop of water sizzles immediately and evaporates.
  7. Pour ¼ cup of batter per pancake onto the hot surface. Do not crowd the pan.
  8. Cook undisturbed for 2–3 minutes. Watch for bubbles to break across the surface and for the edges to look set and dry.
  9. Flip the pancakes and cook for another 1–2 minutes until golden brown on the underside and cooked through.
  10. Transfer finished pancakes to a wire rack set over a baking sheet in a very low oven (around 200°F/95°C) while you finish the batch.