Ingredients:

  • 1 ½ cups All-Purpose Flour (spooned and leveled)
  • 2 tablespoons Granulated Sugar
  • 2 teaspoons Baking Powder (fresh)
  • ½ teaspoon Baking Soda
  • ½ teaspoon Salt
  • 1 ¼ cups Buttermilk (room temperature)
  • 1 Large Egg (lightly beaten)
  • 3 tablespoons Unsalted Butter (melted, plus extra for the pan)
  • 1 teaspoon Vanilla Extract

Instructions:

  1. In a large bowl, whisk together the flour, sugar, baking powder, baking soda, and salt until thoroughly combined and aerated.
  2. In a second bowl, whisk the buttermilk, egg, and vanilla extract until just uniform.
  3. Slowly drizzle the melted butter into the wet ingredients while whisking constantly to incorporate the fat.
  4. Pour the wet ingredients into the dry ingredients. Using a rubber spatula, gently fold the mixture together just until the flour streaks mostly disappear. Do not over-mix; a few small lumps are essential for fluffiness.
  5. Let the batter rest at room temperature for 5–10 minutes to allow the leavening agents to activate.
  6. Heat a large griddle or non-stick pan over medium heat. Lightly grease with butter or neutral oil until a drop of water sizzles quickly.
  7. Pour ¼ cup of batter per pancake onto the hot surface.
  8. Cook for 2–3 minutes. Flip only when bubbles rise to the surface and the edges look set.
  9. Cook the second side for another 1–2 minutes until golden brown and cooked through.
  10. Serve immediately stacked high with butter and maple syrup, or keep warm on a wire rack in a low oven (200°F/95°C) while finishing the batch.