1/4 cup Unsalted butter, melted and slightly cooled
1 tsp Vanilla extract
Optional: Butter and maple syrup for serving
Instructions
Whisk Dry Ingredients: In a large bowl, whisk together the flour, sugar, baking powder, baking soda, and salt.
Mix Wet Ingredients: In a separate medium bowl, beat the eggs. Whisk in the buttermilk, melted butter, and vanilla extract until well combined.
Combine: Pour the wet ingredients into the dry ingredients. Stir gently with a spatula until just combined. It is okay if there are some lumps; over-mixing will make the pancakes tough.
Preheat the Pan: Heat a non-stick griddle or large skillet over medium-low heat. Lightly grease with a small amount of butter or oil.
Cook: Pour about 1/4 cup of batter onto the skillet for each pancake. Cook until bubbles form on the surface and the edges look set (about 2–3 minutes).
Flip: Carefully flip the pancakes and cook the other side until golden brown (about 1–2 minutes).
Serve: Serve immediately while hot with a pat of butter and plenty of maple syrup.
Pro Tips for the Best Results
Don’t Over-mix: Stop stirring as soon as the flour streaks disappear.
Rest the Batter: Letting the batter sit for 5–10 minutes before cooking allows the gluten to relax for a fluffier texture.
Temperature Control: If the pancakes are browning too fast but staying raw inside, turn the heat down to low.
