Instructions
Step 1: In a large bowl, whisk together the flour, sugar, baking powder, baking soda, and salt.
Step 2: In another bowl, whisk together the buttermilk, eggs, melted butter, and vanilla extract.
Step 3: Pour the wet ingredients into the dry ingredients and stir gently until just combined. Avoid overmixing.
Step 4: Let the batter rest for 5 minutes to create extra fluffy pancakes.
Step 5: Heat a lightly greased skillet or griddle over medium heat.
Step 6: Pour about ¼ cup of batter onto the skillet for each pancake.
Step 7: Cook until bubbles form on the surface and the edges begin to set.
Step 8: Flip the pancakes and cook the other side until golden brown and cooked through.
Step 9: Repeat with the remaining batter, adding more butter or oil to the skillet as needed.
Step 10: Stack the pancakes on a serving plate and top with butter.
Step 11: Drizzle generously with warm maple syrup and serve immediately.
Storage and Reheating Tips
Store leftover pancakes in an airtight container in the refrigerator for up to 3 days.
Freeze pancakes in a freezer-safe bag with parchment paper between layers for up to 2 months.
Reheat pancakes in the microwave, toaster, or skillet until warmed through before serving.
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