- 1
In a large mixing bowl, whisk together the flour, sugar, baking powder, baking soda, and salt until well combined.
- 2
In a separate medium bowl, whisk the buttermilk, eggs, melted butter, and vanilla extract until smooth.
- 3
Pour the wet ingredients into the dry ingredients. Use a spatula to gently fold the mixture together until just combined. Note: Do not overmix; small lumps are perfectly fine and ensure fluffiness.
- 4
Let the batter rest for 10 minutes at room temperature to allow the leavening agents to activate.
- 5
Heat a non-stick skillet or griddle over medium-low heat and lightly coat with butter or oil.
- 6
Pour approximately 1/4 cup of batter onto the skillet for each pancake.
- 7
Cook until bubbles form on the surface and the edges look set and dry (about 2-3 minutes).
- 8
Flip carefully and cook the other side until golden brown (about 1-2 minutes).
- 9
Serve immediately with warm maple syrup and fresh berries.
💡 Key Takeaways
- ✓ Avoid overmixing the batter; stirring until the flour just disappears prevents tough, rubbery pancakes.
- ✓ Let the batter rest for at least 10 minutes to allow the gluten to relax and the baking soda to create air pockets.
- ✓ Use a low and steady heat to ensure the center cooks through before the outside burns.
- ✓ Wipe the skillet between batches to prevent burnt butter bits from sticking to new pancakes.
