Ingredients
- 1 cup buttermilk
- 1 egg
- 2 egg yolks
- 1 tbsp vanilla
- 1/4 cup sugar
- 1/4 cup canola oil
- 1 + 1/2 cups all-purpose flour
- 1/2 tsp salt
- 1/2 tsp baking soda
- 1 tsp baking powder
- 1/2 cup butter, for cooking
Directions
- If you do not have buttermilk, add 1 tbsp of vinegar to a liquid measure, then fill it with milk until it hits the 1 cup mark. Let stand for 10 minutes.
- Whisk egg and egg yolks with sugar in a medium bowl until well combined.
- In another bowl, measure flour, baking soda, salt, and baking powder, set aside.
- Add the buttermilk, vanilla, and oil into the bowl of eggs and sugar and mix until combined.
- Whisk both the wet and dry ingredients until all ingredients are incorporated. Don’t overmix! Let the batter rest for 10 minutes.
- In a nonstick frying pan on medium heat, add 2 tbsp of butter and using a ladle, drop 2-3 pancakes, depending on the size of your pan.
- Flip the pancakes when you see bubbles forming on the top of each pancake. Be sure to add more butter between batches.