Ingredients:

  • 2 cups (250g) all-purpose flour
  • 2 tbsp (25g) granulated sugar
  • 1 tbsp (12g) baking powder
  • 1 tsp (6g) salt
  • 1 ½ cups (350ml) buttermilk
  • 1 large egg
  • 4 tbsp (56g) unsalted butter, melted and cooled
  • 1 tsp (5ml) vanilla extract
  • 2 tbsp (30ml) vegetable oil

Instructions:

  1. In a large bowl, whisk together the all-purpose flour, granulated sugar, baking powder, and salt.
  2. In a medium bowl, beat the egg and whisk in the buttermilk, melted butter, and vanilla extract.
  3. Pour the wet ingredients into the dry ingredients and stir with a whisk or spoon just until combined, leaving some lumps to ensure fluffiness.
  4. Ignite the Blackstone griddle and set the heat to medium. Once hot, apply a thin layer of vegetable oil using a paper towel or oil sprayer.
  5. Pour roughly ¼ cup of batter for each pancake onto the griddle, spacing them 2 inches apart.
  6. Cook for 2–3 minutes until the edges look set and bubbles form and pop across the entire surface.
  7. Flip the pancakes in one quick motion and cook for another 1–2 minutes until both sides are mahogany-colored gold.
  8. Remove pancakes immediately to a warm plate.