Ingredients
2 cups all-purpose flour
2 tbsp granulated sugar
2 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
2 cups buttermilk (or whole milk mixed with 2 tbsp white vinegar)
2 large eggs
1/4 cup unsalted butter, melted and cooled slightly
1 tsp pure vanilla extract
Instructions
1. Mix Dry Ingredients: In a large bowl, whisk together the flour, sugar, baking powder, baking soda, and salt.
2. Whisk Wet Ingredients: In a separate bowl or measuring cup, whisk together the buttermilk, eggs, melted butter, and vanilla extract.
3. Combine: Pour the wet mixture into the dry ingredients. Gently fold together with a spatula until just combined. Do not overmix—the batter should remain thick and slightly lumpy for maximum fluffiness. Let the batter rest for 10 minutes while heating the griddle.
4. Heat Griddle: Heat a griddle or cast-iron pan over medium-low heat. Grease lightly with a little butter or cooking oil.
5. Cook Pancakes: Scoop about 1/3 cup of batter onto the hot griddle for each pancake. Cook for 3 to 4 minutes until bubbles form on top and the edges look set.
6. Flip: Carefully flip the pancakes and cook for another 2 to 3 minutes until golden brown and cooked through.
7. Serve: Serve hot with melted butter, warm maple syrup, or fresh berries.