Ingredients:

  • 2 cups (250g) all-purpose flour
  • 2 tsp (10g) baking powder
  • ½ tsp (3g) baking soda
  • ¼ tsp (1.5g) salt
  • 2 tbsp (25g) granulated sugar
  • 1 ¾ cups (415ml) buttermilk
  • 2 large (110g) eggs
  • 4 tbsp (56g) unsalted butter, melted
  • 1 tsp (5ml) pure vanilla extract

Instructions:

  1. In a large bowl, whisk together the all-purpose flour, baking powder, baking soda, salt, and granulated sugar until thoroughly combined and clumps are removed.
  2. In a medium bowl, beat the eggs, then whisk in the buttermilk, melted butter, and vanilla extract until smooth.
  3. Pour the wet mixture into the dry ingredients. Use a spatula to fold together just until no large streaks of flour remain; stop immediately while the batter is still lumpy to avoid over-mixing.
  4. Preheat a non-stick skillet or electric griddle over medium-low heat and lightly grease with butter or oil.
  5. Pour ¼ cup (60ml) of batter onto the skillet for each pancake.
  6. Cook until bubbles form on the surface and the edges look set and matte, approximately 2–3 minutes.
  7. Gently flip the pancakes with a spatula and cook the second side for another 1–2 minutes until golden brown.
  8. Move pancakes to a plate immediately and stack them high to maintain heat.