The Bomb Buttermilk Pancakes

These are so flipping delicious. The rule is, if you're gonna have pancakes, you may as well make them as good (and bad) as possible. They taste so featherlight and buttery and creamy and amazing. These may clog your arteries, but it's SO worth it. If you want a healthier but still pretty tasty alternative, try the boxed buttermilk pancakes from Trader Joe's. Those are pretty bomb too, but these are like heaven. It makes a lot but you can freeze and microwave later.

The secret to these amazing pancakes is the lumpy batter. Do not overmix the batter! When making pancakes you should use a heavy large griddle so you can easily flip them and cook lots at once.

Whisk in large bowl:

2 1/2 cups All-Purpose Flour

1/4 cup Sugar

2 teaspoons Baking Powder

2 teaspoons Baking Soda

1 teaspoon Salt

Whisk in another large bowl:

2 cups Buttermilk

2 cups Sour Cream

2 large Eggs

4 teaspoons Vanilla

Serves: 18 pancakes

Basic Necessities:

2 Large Bowls

Whisk

Griddle or Large skillet

Whisk first 5 ingredients in large bowl. Whisk last 4 ingredients in another large bowl. add to dry ingredients. Stir until batter is just blended but still lumpy.

Melt 1/2 tablespoon butter on griddle over medium heat. Pour batter by 1/3 cupfuls onto griddle, spacing 2 inches apart. Cook until bubbles break on surface (about 3 minutes) Transfer to plates. Repeat with remaining batter, adding butter to skillet as needed.

Serve pancakes immediately with butter and warm maple syrup.