2 cups all-purpose flour
3 tablespoons brown cane sugar
1 teaspoon baking soda
1/2 teaspoon salt
3 cups unsweetened buttermilk (or almond milk)
5 tablespoons unsalted butter
2 large eggs
Melt the butter, set aside to cool completely, If the butter is not completely cooled, it will scramble the eggs in the mix.
In a large bowl add flour, sugar, sifted baking soda, salt, buttermilk, butter, and eggs. Whisk all ingredients together, but make sure not to over mix. Leave lumps in your batter.
However, if you are using dairy-free milk the batter is going to be runny, but that is ok.
Butter your pancakes griddle or cast iron pan.
Add 1/4 cup of the batter to your pan. You may make the pancakes bigger, but I found that it was easier to flip smaller pancakes.
Cook for 3 minutes on side one and 2 minutes on side two. Please be aware the time for each side of the pancake will be determined by the heat of your pan. I noticed cast iron pans may get by with 2 minutes per side, so you may want to keep your eye on the pancakes.
Make sure you butter your pan after each batch to avoid the pancakes from sticking to the pan.
Enjoy! Top these fluffy pancakes with anything you wish.