Nothing is better on a chilly fall weekend morning than pancakes. They’re one of my sons’ favorite things to eat, and they often make them when they’ve got time to cook on the weekend.

I’ve tried lots of different pancake recipes over the years, but this one is probably my favorite.

Buttermilk Pancakes

2 cups all-purpose flour
1 teaspoon salt
2 teaspoons baking powder
1 teaspoon baking soda
2 tablespoons sugar
2 cups buttermilk
2 eggs
1 teaspoon good vanilla
1/4 cup canola oil
Butter for griddle or skillet

In a large bowl, whisk together the flour, salt, baking powder, baking soda and sugar. In another bowl, combine the buttermilk, eggs, vanilla and canola oil, and stir to combine. Add the wet mixture to the flour mixture, and stir until just combined.

Heat the griddle or skillet over medium-low heat, and coat the griddle with butter. Pour 1/3 cup pancake batter onto the griddle, and cook until bubbles form along the edge of the pancake, about 2 to 3 minutes. Flip the pancake, and cook for an additional 2 to 3 minutes.

Remove from the griddle and keep warm in a 200 degrees Fahrenheit oven until all the pancakes are made.