Two cups general-purpose flour Three tablespoons granulated sugar. One teaspoon baking powder. 1/2 teaspoon baking soda
Two cups buttermilk, shook; one half teaspoon salt Two sizable eggs 1/4 cup melted, slightly cooled unsalted butter One teaspoon pure vanilla extract For griddle greassing, butter or oil
Whisk the dry ingredients—flour, sugar, baking powder, baking soda, and salt—in a big bowl. This guarantees consistently fluffy pancakes.
Get ready with the Wet. Combine in a separate medium bowl the buttermilk, eggs, melted butter, and vanilla essence. Whisk till it becomes smooth.
Make a well in the middle of the dry ingredients and then pour in the liquid mixture. Till just blended, gently stir with a spatula. A somewhat lumpy batter is alright; overmixing will make the pancakes tough.
Turn on a big non-stick griddle or skillet over medium heat to preheat. Just lightly sloppily grease with butter or oil. Drop some water to test the heat; they should sizzle and evaporate rapidly.
For every pancake, top the hot griddle with 1/4 cup of batter. Cook until bubbles on the surface and edges are set, two to three minutes. Flip softly with a spatula; cook on the other side for another 1 to 2 minutes until golden brown.
Keep Warm: While you finish the rest, place loosely foil-covered fried pancakes on a platter.
Present the pancakes high, top with your preferred garnishes, and liberally sprinkle with maple syrup.