Ingredients:

  • 2 cups (250g) All-purpose flour
  • 3 tbsp (38g) Granulated sugar
  • 2 tsp Baking powder
  • 1 tsp Baking soda
  • 1/2 tsp Fine sea salt
  • 2 cups (480ml) Real buttermilk
  • 2 Large eggs, room temperature
  • 4 tbsp (56g) Unsalted butter, melted and slightly cooled
  • 1 tsp Pure vanilla extract
  • 1 tsp Neutral oil for the pan

Instructions:

  1. Whisk the dry ingredients (flour, sugar, baking powder, baking soda, and salt) in a large bowl vigorously for 30 seconds to aerate the mixture.
  2. In a separate medium bowl, whisk together the eggs, buttermilk, and vanilla extract until well combined and no streaks remain.
  3. Pour the wet ingredients into the dry base. Using a silicone spatula, gently fold the mixture until just combined. Ensure the batter remains lumpy; do not over-mix.
  4. Allow the batter to rest for 5 minutes at room temperature to activate the leavening agents.
  5. Heat a non-stick griddle or cast iron skillet over medium-low heat and lightly coat with a small amount of neutral oil or butter.
  6. Portion 1/4 cup of batter per pancake onto the hot surface. Cook until bubbles on the top surface pop and stay open, and the edges appear matte.
  7. Carefully flip the pancakes and cook for an additional 60–90 seconds until the bottom is golden brown and the center is fully set.