Fluffy Pancakes Recipe From Scratch in 25 Minutes

Instructions:

1. Combine the all purpose flour, granulated sugar, baking powder, baking soda, and sea salt in a large bowl. Note: This ensures the leavening agents are perfectly distributed before any liquid hits them.
2. In a separate medium bowl, whisk the room temperature buttermilk, melted and cooled butter, egg, and vanilla extract. Note: Whisk until the egg is fully integrated and the mixture looks uniform.
3. Pour the wet mixture into the dry ingredients. Note: Use a spatula to fold until just combined; stop when you no longer see large streaks of dry flour.
4. Let the batter sit for 5 to 10 minutes. Until you see small bubbles forming on the surface. Note: This allows the flour to hydrate and the gluten to relax.
5. Heat your pan over medium low heat and lightly coat with a small knob of butter or a wipe of oil. Note: The pan is ready when a drop of water flicked onto it dances and evaporates instantly.
6. Use a 1/4 cup measure to pour the batter onto the hot surface. Note: Do not crowd the pan; leave space for the pancakes to expand and for your spatula to move.
7. Cook for about 2 to 3 minutes until the edges look set and bubbles stay open on the surface. Note: This is the critical signal that the bottom is browned and the middle is starting to set.
8. Slide your spatula under and flip in one smooth motion. Note: Don't flip them too high; a low, quick turn prevents the batter from splattering.
9. Cook the second side for 1 to 2 minutes until the center springs back when lightly pressed. Note: The second side always takes less time than the first.
10. Transfer to a wire rack set over a baking sheet in a 200°F oven. Note: A wire rack prevents the bottom from getting soggy compared to a flat plate.