Add the flour, sugar, baking powder and salt to a NutriBullet® tall cup (24 ounces). Stir with a fork to combine. Add the buttermilk, melted butter and eggs. Attach the extractor blade and blend until combined.
Heat a nonstick skillet over medium heat and add some butter. Pour about 1/4 cup pancake batter directly from the NutriBullet® into the skillet. Cook until the underside of the pancake is golden brown, about 2 minutes. Flip and cook until the other side is golden brown and the pancake is cooked through, another 1 to 2 minutes. Repeat with the remaining batter, adding more butter as needed.
When measuring flour, we spoon it into a dry measuring cup and level off the excess. (Scooping directly from the bag compacts the flour and results in dry baked goods.)
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