Ingredients:

  • 2 cups (250g) all-purpose flour
  • 2 tbsp (25g) granulated sugar
  • 2 tsp (10g) baking powder
  • 1 tsp (5g) baking soda
  • ½ tsp (3g) salt
  • 2 cups (480ml) buttermilk, room temperature
  • 2 large eggs
  • 4 tbsp (56g) unsalted butter, melted and slightly cooled
  • 1 tsp (5ml) vanilla extract

Instructions:

  1. Whisk the all-purpose flour, granulated sugar, baking powder, baking soda, and salt in a large bowl until combined.
  2. In a separate medium bowl, beat the eggs into the buttermilk, then stir in the melted butter and vanilla extract.
  3. Pour the wet ingredients into the dry mixture; whisk gently until just combined, ensuring small lumps remain to prevent over-mixing.
  4. Heat a non-stick skillet or electric griddle over medium heat and add a small knob of butter.
  5. Pour 1/4 cup (60ml) of batter per pancake onto the hot skillet.
  6. Cook for 2-3 minutes until bubbles form on the surface and the edges look set and matte.
  7. Flip the pancake carefully using a spatula and cook for another 1-2 minutes until mahogany-colored and springs back when touched.
  8. Remove pancakes immediately to a plate to prevent over-cooking.