Ingredients:

  • 2 cups (250g) All-Purpose (Plain) Flour
  • 2 Tablespoons (25g) Granulated Sugar
  • 2 Teaspoons (10g) Baking Powder
  • 1 Teaspoon (5g) Baking Soda (Bicarbonate of Soda)
  • 1 Teaspoon (5g) Fine Sea Salt
  • 2 large Eggs
  • 2 cups (475ml) Cold Buttermilk (full-fat)
  • 4 Tablespoons (56g) Unsalted Butter, melted and slightly cooled (for batter)
  • 1 Teaspoon (5ml) Pure Vanilla Extract (Optional)
  • 2 Tablespoons (30g) Unsalted Butter, plus a splash of High Heat Oil (for griddle)

Instructions:

  1. Prepare the Dry Ingredients: In the large mixing bowl, thoroughly whisk together the flour, sugar, baking powder, baking soda, and salt. This ensures the leavening is evenly distributed.
  2. Combine the Wet Ingredients: Gently melt the 4 Tablespoons of butter and allow it to cool slightly. In a medium bowl, whisk together the eggs, buttermilk, slightly cooled melted butter, and vanilla extract until just combined.
  3. Mix the Batter: Pour the wet ingredients into the dry ingredients. Using a rubber spatula, fold the ingredients together gently until just combined. Stop mixing the second you see no more dry flour streaks. Do not overmix; a few lumps are fine.
  4. Rest the Batter: Let the batter stand at room temperature for 5 minutes. This allows the flour to hydrate and the leavening agents to activate, ensuring maximum fluffiness.
  5. Preheat and Grease the Griddle: Preheat your griddle or large skillet over Medium Heat. Lightly grease the surface using a combination of a small pat of butter and a splash of high heat oil.
  6. Cook the Pancakes: Pour ¼ cup of batter onto the hot griddle for each pancake, spacing them well apart. Cook for 2–3 minutes, watching for the edges to set and bubbles to appear and burst across the surface.
  7. Finish and Serve: Flip the pancake quickly and cook the second side for 1–2 minutes, until golden brown and cooked through. Transfer cooked pancakes to a wire rack placed over a baking sheet in a warm oven while you cook the remaining batches.