Pre-heat a non-stick or cast iron frying pan to medium to medium-high heat.

• 1 cup (125 g) all-purpose flour
• 1 Tbsp (12 g) white granulated sugar
• 1 Tbsp (15 g) baking powder
• ¹⁄₈ tsp (1 g) salt

Mix dry ingredients together in a bowl.

• 1 (51 g) large eggs
• 1 cup buttermilk
• 1 Tbsp (13 g) vegetable oil

Beat eggs then mix wet ingredients together in another bowl. Slowly incorporate dry ingredients into the wet. Let batter sit for 5 minutes.

• 2 Tbsp (26 g) vegetable oil

Add oil to pan as necessary and scoop 1/2 cup of pancake batter into the pan for each pancake and flip when you see bubbles break the surface.