Mix together the flour, buttermilk, eggs, oil, sugar, and salt in a large mixing bowl. In a small bowl, add the baking soda and just enough warm water to stir and dissolve the baking soda. Once dissolved, quickly add to the batter and whisk until combined. For the fluffiest pancakes, let the batter rest on your counter for 5-10 minutes.
Preheat a griddle or skillet to medium-high heat, about 350 degrees. Drop a teaspoon or so of canola oil on the hot surface and spread across the surface with a paper towel, greasing entire surface. Once hot, drop about 1/4 cup of batter onto the hot surface. Once bubbles begin to surface all over the top, flip the pancakes and finish cooking until golden brown on both sides.
These are delicious with the classic butter and syrup combination. However, for a special occasion, we like to add sweetened whipped cream and sliced strawberries on top. Decadent and delicious.
Beat the 2 eggs well in a large mixing bowl. To the eggs, add the flour, buttermilk, sugar, oil, baking soda, baking powder, and salt. Whisk together until combined then let rest for 3-4 minutes.
Preheat a waffle iron. When hot add about 1/2 cup of batter to the iron and close. Cook for 3-4 minutes or until golden brown and crispy (every appliance is different!)
This is another delicious classic that can be served with simply butter and syrup, but like the pancakes, these waffles are taken to the next level when topped with whipped cream and sliced strawberries or other fruit!
Sweetened Whipped Cream
In a large bowl, add the heavy cream and powdered sugar and mix on high with a hand mixer. Continue to whip until firm peaks form. Taste and adjust the sweetness to your liking.