I absolutely love buttermilk pancakes more than any other pancake, french toast, or waffle. My husband and son love them with warm honey and butter, I usually make them on my husbands day off from work along with homemade hashbrowns, boiled eggs, cheese, and fruit.
1 cup flour
2 tablespoons sugar
1 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1 egg (lightly beated)
1 cup buttermilk
3 tablespoons unsalted butter (melted)
1/4 teaspoon vanilla (optional)
Sift your flour, baking powder, baking soda, salt, and sugar.
In a seperate bowl wisk your egg, buttermilk, and butter.
Add your wet ingredients to the flour mix all at once, mix until combined but be careful not to over mix the batter (batter should have a few small lumps).
Heat a non stick pan over meadium heat, brush the pan with melted butter and with a ladle pour 1/4 cup of the batter and cook for 2 to 3 minutes or until the the bottom of the pancake appears to be golden brown and bubbles start to appear on the top of your pancake. Flip and cook on the other side for 1 to 2 minutes or until golden brown.
Repeat with remaining batter, the batter will make 6 to 8 pancakes. Serve with warm syrup or honey.