Ingredients:

  • 1 ½ cups (192g) All-Purpose Flour
  • 2 tablespoons (25g) Granulated Sugar
  • 2 teaspoons Baking Powder
  • ½ teaspoon Baking Soda
  • ¼ teaspoon Salt
  • 1 ½ cups (360ml) Buttermilk (or 1 ½ cups milk + 1 ½ tablespoons lemon juice/white vinegar)
  • 2 Large Eggs
  • 4 tablespoons (57g) Unsalted Butter, melted and cooled slightly
  • 1 teaspoon Vanilla Extract

Instructions:

  1. In a large bowl, whisk together flour, sugar, baking powder, baking soda, and salt.
  2. In a separate bowl, whisk together buttermilk (or substitute), eggs, melted butter, and vanilla extract.
  3. Gently pour the wet ingredients into the dry ingredients. Fold just until barely combined. A few lumps are okay; do not overmix!
  4. Preheat a lightly oiled griddle or non-stick frying pan over medium heat. Test the heat by flicking a few drops of water onto the surface; they should sizzle and evaporate quickly.
  5. Pour ¼ cup of batter onto the hot griddle for each pancake.
  6. Cook for 2-3 minutes per side, or until golden brown and cooked through. Flip when bubbles start to form on the surface and the edges appear set.
  7. Place cooked pancakes on a wire rack in a warm oven (200°F/93°C) until ready to serve (optional).