- 1 1/4 cups flour
- 1/4 cup sugar
- 1 tablespoon baking powder
- 1 teaspoon baking soda
- 1/4 teaspoon salt
- 1 egg
- 1/4 cup canola oil
- 1 1/4 cups buttermilk
- 1 teaspoon vanilla extract
- 1/4 teaspoon almond extract
In a medium bowl whisk together flour, sugar, baking powder, baking soda, and salt.
In a separate bowl mix your egg, oil, buttermilk, vanilla, and almond extract together.
Stir your dry ingredients into your wet ingredients mixing until just combined, over mixing will result in rubbery pancakes.
For the fluffiest pancakes refrigerate your batter for at least five minutes, up to over night
Heat a large skillet or griddle over medium heat. Brush with melted butter or oil. Scoop 1/4 cup of batter onto your skillet per pancake. For nice round pancakes use the back of your measuring cup to spread the batter into a round.
Cook until bubbles form across the pancake, about 2 minutes. Using a spatula flip your pancakes (do not press down on them…it kind of defeats the whole fluffy purpose!) and cook for another 1-2 minutes or until lightly browned.
Transfer to a platter and cover loosely with foil. Repeat with remaining batter.