Fluffy Buttermilk Pancakes

 

I found this original recipe on AllRecipes, but I've been using it for awhile and made some changes of my own, including doubling the recipe because I don't see the point in doing this much work when I don't have any leftover pancakes at the end to freeze for later (they freeze and reheat really well in the microwave).  They're really buttery and sweet, so they don't really need syrup.  I sometimes top them with syrup or fruit, but I also like these pancakes plain with a glass of milk.

Ingredients
1 3/4 cups buttermilk
2 cups all-purpose flour
1/4 cup white sugar
2 tsp baking powder
1 tsp baking soda
1 tsp salt
2 eggs
1/4 cup butter, melted
cooking spray

Directions

1. Combine flour, sugar, baking powder, baking soda, and salt in a large mixing bowl. Whisk egg and melted butter into buttermilk. Pour the flour mixture into the wet ingredients and whisk until lumps are gone.

2. Heat a large skillet over medium heat, and coat with cooking spray. Pour 1/4 cupfuls of batter onto the skillet, and cook until bubbles appear on the surface. Flip with a spatula, and cook until browned on the other side.  (I recommend only using cooking spray for the first pancake.  If you have a non-stick skillet, you won't need to recoat it.  I also recommend using no more than medium heat and lowering it to medium-low as the skillet gets hotter.  If the heat is too high, your pancakes will brown too fast and the insides won't have a chance to cook through.)