First, using a mixing bowl combine 1 1/4 cup of flour, 2 tablespoons of sugar (more if desired), 1 teaspoon of baking soda, 1 teaspoon of baking powder and 1 teaspoon of salt. Whisk until all ingredients are combined.
Using a second mixing bowl, combine all of the wet ingredients. Whisk 2 eggs, 1 teaspoon of vanilla extract and 1 1/3 cup of buttermilk.
Now, pour the wet ingredients into flour mixture, then whisk everything until just combined. Try not to over mix.
Next, preheat skillet over medium-low heat. Grease skillet with avocado oil or cooking spray. Pour 2 tablespoons of batter for each pancakes. Cook until bubbles burst on top, about 2-3 minutes. Flip pancakes on the other side and cook until golden color, about 1-2 minutes.
Using spatula remove pancakes onto a plate and serve with raw honey or your favorite pancake syrup. Enjoy!
Notes
When making buttermilk pancakes batter adjust sugar and salt to YOUR liking. If YOU like your pancakes to be more on the sweeter side - add more sugar and if you like to use less salt because of your diet please do.
If you have leftover pancakes you can totally freeze them.
These pancakes freeze amazing in airtight container or freezer-friendly zip bag. To unfreeze pancakes simply place them inside the toaster.
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