Instructions
- Preheat oven to 250° if you want to keep all pancakes warm before serving. If you are serving as they finish, omit this step.
- Add wet ingredients to bowl and stir to combine. Add dry ingredients to another bowl and whisk together.
- Add dry ingredients on top of wet and stir until just combined. Let the batter rest for 10 minutes.
- Heat a 10-12 inch cast iron (griddle or non-stick pan) over medium heat. Add about 2 teaspoons of butter to the pan.
- When small bubbles appear, add a 3 tablespoon size scoop of batter to the pan. Lightly tap the top of the batter with the back of your scooper to spread to about 4-1/2 inch diameter. You should be able to fit 2 pancakes, or more if using a larger griddle.
- Cook for about 3 minutes (you’ll see bubbles and the pancake will noticeably puff up), then flip and cook about 2 more minutes. Pancakes should be a deep golden color.
- Repeat until all pancakes are cooked. Add more butter to the pan as needed.
- Place finished pancakes on a baking sheet in the warm oven or serve immediately.
- Serve pancakes with butter and maple syrup.
