Light, airy pancakes with buttermilk’s classic tang, ideal for a comforting breakfast or brunch option.
# What You'll Need:
→ Dry Ingredients
01 - 2 cups all-purpose flour
02 - 2 tablespoons granulated sugar
03 - 2 teaspoons baking powder
04 - ½ teaspoon baking soda
05 - ½ teaspoon salt
→ Wet Ingredients
06 - 2 cups buttermilk, well shaken
07 - 2 large eggs
08 - ¼ cup unsalted butter, melted and slightly cooled
09 - 1 teaspoon vanilla extract
→ For Cooking
10 - Additional butter or neutral oil, for greasing the skillet
# How to Make It:
01 - In a large bowl, whisk together flour, sugar, baking powder, baking soda, and salt until evenly mixed.
02 - In a separate bowl, whisk buttermilk, eggs, melted butter, and vanilla extract until well blended.
03 - Pour wet ingredients into dry and gently fold with a spatula just until combined; lumps are acceptable and prevent toughness.
04 - Heat a nonstick skillet or griddle over medium heat and lightly grease with butter or oil.
05 - Pour ¼ cup batter for each pancake onto the skillet. Cook until bubbles form on the surface and edges appear set, about 2 minutes.
06 - Flip pancakes and cook for an additional 1 to 2 minutes, until golden and cooked through.
07 - Serve immediately with preferred toppings such as maple syrup, fresh berries, or whipped cream.
