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In a large bowl, whisk together the all-purpose flour, granulated sugar, baking powder, baking soda, and salt until well combined. Set aside.

In a separate medium bowl, whisk together the buttermilk, large eggs, and vanilla extract until smooth.

Pour the wet ingredients into the dry ingredients. Add the melted unsalted butter. Stir gently with a whisk or spatula until just combined. A few lumps are okay; do not overmix, as this will result in tough pancakes.

Heat a lightly greased griddle or large non-stick skillet over medium heat. The ideal temperature is around 350°F. You can test if it's ready by flicking a few drops of water onto the surface; they should sizzle and evaporate quickly.

Pour about 1/4 cup of batter per pancake onto the hot griddle. Cook for 2 to 3 minutes per side, or until golden brown and bubbles begin to form on the surface of the pancakes. Flip carefully with a spatula and cook the other side until golden.

Transfer cooked pancakes to a plate and keep warm while you cook the remaining batter. Serve immediately with maple syrup, fresh berries, and a dusting of powdered sugar, if desired.


In a large bowl, whisk together the all-purpose flour, granulated sugar, baking powder, baking soda, and salt until well combined. Set aside.

In a separate medium bowl, whisk together the buttermilk, large eggs, and vanilla extract until smooth.

Pour the wet ingredients into the dry ingredients. Add the melted unsalted butter. Stir gently with a whisk or spatula until just combined. A few lumps are okay; do not overmix, as this will result in tough pancakes.

Heat a lightly greased griddle or large non-stick skillet over medium heat. The ideal temperature is around 350°F. You can test if it's ready by flicking a few drops of water onto the surface; they should sizzle and evaporate quickly.

Pour about 1/4 cup of batter per pancake onto the hot griddle. Cook for 2 to 3 minutes per side, or until golden brown and bubbles begin to form on the surface of the pancakes. Flip carefully with a spatula and cook the other side until golden.

Transfer cooked pancakes to a plate and keep warm while you cook the remaining batter. Serve immediately with maple syrup, fresh berries, and a dusting of powdered sugar, if desired.
