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In a large bowl, whisk together the all-purpose flour, granulated sugar, baking powder, baking soda, and salt. Make sure there are no lumps.

In a separate medium bowl, whisk together the buttermilk, large egg, melted and cooled unsalted butter, and vanilla extract until well combined.

Pour the wet ingredients into the dry ingredients. Stir gently with a whisk or spatula until just combined. Do not overmix; a few lumps are okay. Overmixing will result in tough pancakes.

Heat a large non-stick skillet or griddle over medium heat. Lightly grease with a small amount of butter or cooking spray.

Pour 1/4 cup of batter per pancake onto the hot skillet. Cook for 2-3 minutes per side, or until golden brown and bubbles appear on the surface of the pancake. Flip carefully with a spatula.

Transfer cooked pancakes to a plate and keep warm while you cook the remaining batter. Serve immediately with your favorite toppings such as maple syrup, fresh berries, or whipped cream.

In a large bowl, whisk together the all-purpose flour, granulated sugar, baking powder, baking soda, and salt. Make sure there are no lumps.

In a separate medium bowl, whisk together the buttermilk, large egg, melted and cooled unsalted butter, and vanilla extract until well combined.

Pour the wet ingredients into the dry ingredients. Stir gently with a whisk or spatula until just combined. Do not overmix; a few lumps are okay. Overmixing will result in tough pancakes.

Heat a large non-stick skillet or griddle over medium heat. Lightly grease with a small amount of butter or cooking spray.

Pour 1/4 cup of batter per pancake onto the hot skillet. Cook for 2-3 minutes per side, or until golden brown and bubbles appear on the surface of the pancake. Flip carefully with a spatula.

Transfer cooked pancakes to a plate and keep warm while you cook the remaining batter. Serve immediately with your favorite toppings such as maple syrup, fresh berries, or whipped cream.
