Ingredients:

  • 2 cups (250g) all-purpose flour
  • 2 tbsp (24g) granulated sugar
  • 2 tsp (10g) baking powder
  • 1 tsp (5g) baking soda
  • ½ tsp (3g) salt
  • 2 cups (480ml) buttermilk
  • 2 large eggs
  • 4 tbsp (56g) unsalted butter, melted and cooled slightly
  • 1 tsp (5ml) vanilla extract

Instructions:

  1. In a large bowl, whisk together the flour, sugar, baking powder, baking soda, and salt until fully combined.
  2. In a medium bowl, beat the eggs, then stir in the buttermilk, melted butter, and vanilla extract until the mixture is cohesive.
  3. Pour the wet ingredients into the dry center. Use a rubber spatula to fold the batter together gently, stopping once no large streaks of flour remain; the batter should remain lumpy.
  4. Let the batter rest for 5 minutes to allow the leavening agents to activate.
  5. Heat a skillet over medium-low heat and lightly grease with butter. Pour ¼ cup (60ml) of batter per pancake.
  6. Wait until bubbles form on the surface and the edges look set and matte. Flip carefully and cook for another 1-2 minutes until golden brown on both sides.