Blackstone Fluffy Pancakes for 4 Servings

Instructions:

1. In a mixing bowl, whisk together the all-purpose flour, granulated sugar, baking powder, baking soda, and fine sea salt until no clumps remain.
2. In a separate bowl, beat the eggs until light, then whisk in the buttermilk, melted butter, and vanilla extract until cohesive.
3. Pour the wet ingredients into the dry ingredients and fold gently with a spatula just until the flour streaks disappear, leaving small lumps for maximum lift.
4. Preheat the Blackstone griddle on medium-low to reach a surface temperature of 350°F to 375°F (175°C-190°C).
5. Apply a thin layer of butter or neutral oil across the griddle surface to create a shimmering film.
6. Pour 1/4 cup (60ml) portions of batter onto the griddle, leaving 2 inches of space between each pancake.
7. Cook for 2-3 minutes until the edges look set and bubbles on the surface form and stay open.
8. Flip the pancakes in one clean motion and cook for another 1-2 minutes until both sides are mahogany-gold.