Instructions

1. Combine the first 6 ingredients in a large bowl. Whisk the buttermilk, eggs, ¼ cup melted butter, and vanilla in a medium bowl. Add the wet ingredients to the dry ingredients and whisk until blended but some small lumps still remain. Let batter stand to thicken for about 2 hours
2. Preheat the oven to 250 F. Heat a heavy, large skillet over medium heat. Brush skillet with melted butter or non stick spray. Working in batches, ladle batter by 1/3 cup into skillet. Cook pancakes until bottoms are golden brown and bubbles form on top, about 2 minutes per side. Transfer to a baking sheet, brushing skillet with more butter as necessary. Serve with real maple syrup, or sugar free syrup or whatever you’d like.