Cracker Barrel Country Buttermilk Pancakes

Instructions

1. 1

   In a large bowl, whisk together the all-purpose flour, granulated sugar, baking powder, baking soda, and salt. Ensure there are no lumps.

2. 2

   In a separate medium bowl, whisk together the buttermilk, egg, 4 tbsp of melted butter, and vanilla extract until well combined.

3. 3

   Pour the wet ingredients into the dry ingredients. Stir gently with a whisk or spatula until just combined. Do not overmix; a few small lumps are perfectly fine and indicate a tender pancake. Overmixing can lead to tough pancakes. Let the batter rest for 5-10 minutes while you prepare your griddle.

4. 4

   Heat a lightly greased griddle or large non-stick pan over medium-low heat. You can test if it's ready by flicking a few drops of water onto the surface; they should sizzle and evaporate quickly.

5. 5

   Pour ¼ cup of batter for each pancake onto the hot griddle. Cook for 2-3 minutes per side, or until bubbles form on the surface, the edges look set, and the bottom is golden brown. Flip carefully and cook for another 1-2 minutes until the second side is golden brown and cooked through.

6. 6

   Transfer cooked pancakes to a plate and keep warm (e.g., in a low oven at 200°F/95°C) while you cook the remaining batter.

7. 7

   Serve immediately with extra butter and plenty of warm maple syrup.