Instructions
Step 1 In a large bowl, whisk together flour, sugar, baking powder, baking soda, and salt.
Step 2 In another bowl, whisk the buttermilk, eggs, melted butter, and vanilla until combined.
Step 3 Pour the wet ingredients into the dry ingredients and stir until just combined. Do not overmix; batter should be slightly lumpy.
Step 4 Heat a non-stick skillet or griddle over medium heat and lightly grease with butter.
Step 5 Pour 1/4 cup of batter onto the skillet for each pancake. Cook until bubbles form on the surface and edges look set, about 2–3 minutes.
Step 6 Flip and cook the other side for another 1–2 minutes until golden brown and cooked through.
Step 7 Transfer pancakes to a plate and keep warm. Repeat with remaining batter.
Step 8 Serve warm with a pat of butter, maple syrup, or your favorite toppings.
Storage and Reheating Tips
Store leftover pancakes in an airtight container in the refrigerator for up to 3 days, or freeze between layers of parchment for up to 2 months. Reheat in a toaster, skillet, or microwave until warm.
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