Fluffy Brown Sugar Pancakes

Happy February! This month makes me happy because a; we are closer to Spring(!) and b; we are sure to have lots of snow days!
A snow day morning calls for two (nonnegotiable) things: a late wakeup. And pancakes. Yes, pancakes! The breakfast of champions when made right, and rest assured: these are.
This recipe is full of ingredients that ensure perfect results: buttermilk, for fluffy, airy and light-as-anything pancakes, where others are dense and flat. Vanilla, cinnamon and nutmeg, for an extra hit of flavor that surpasses anything from a mix, and my favorite addition: brown sugar, which caramelizes and yields tiny crunchy bits of sugar in every pancake.
These are my hands down favorite pancakes, and take well to any additions- blackberries would be absolutely lovely here, as would chocolate chips (add a tablespoon of peanut butter!) blueberries, rapsberries, or tiny chunks of fresh peach. The possibilities are endless, and can compel even a non-breakfast eater into joining you at your maple syrup laden feast. What are you waiting for? Get that pan heating!

Yield: 12-14 pancakes (2 stacks!)

Why I love this recipe: the buttermilk makes these pancakes uber light and supremely fluffy, and the cinnamon and nutmeg, combined with the brown sugar, gives these pancakes a faintly cinnamon-bun-esque flavor and delicious, crispy bits of caramelized sugar. These pancakes are also a perfect base for any add-ins.

• 2 cups flour
• 1 tablespoon baking powder
• 1 pinch salt
• 1 tablespoon sugar
• 2 eggs
• 2 cups buttermilk
• a few gratings fresh nutmeg
• a few gratings fresh cinnamon
• 2 teaspoons vanilla extract
• 2 tablespoons melted butter + plus butter for pan
• maple syrup
• 3 tablespoons dark brown sugar

1. Put a nonstick or cast iron pan on the stove over medium heat.
2. In a small bowl, mix the flour, baking powder, salt and granulated sugar together and grate nutmeg and cinnamon in.
3. In a large bowl, beat the eggs in with the milk. Add the vanilla extract and the melted butter then whisk some more.
4. Add the dry ingredients into the wet ingredients in thirds and whisk. Make sure to get all the lumps out of the batter.
5. When you are done whisking the batter, crumble brown sugar on top and barely mix it in.
6. Cook the pancakes in batches: scoop the batter onto the pan with an ice cream ladle to form nice, round circles.
7. Flip the pancakes when they are ready (bubbles form on the raw side) and cook them until they are ready.
8. Serve hot with maple syrup and more butter on the side.