Classic Buttermilk Pancakes

Ingredients

• 1½ cups (190 g) all-purpose flour
• 2 tbsp granulated sugar
• 2 tsp baking powder
• ½ tsp baking soda
• ½ tsp salt
• 1¼ cups (300 ml) buttermilk
• 1 large egg
• 3 tbsp unsalted butter, melted and cooled, plus more for the pan
• 1 tsp pure vanilla extract

Instructions

1. 1

   In a large bowl, whisk together flour, sugar, baking powder, baking soda, and salt.

2. 2

   In a separate bowl, whisk buttermilk, egg, melted butter, and vanilla.

3. 3

   Pour the wet ingredients into the dry. Fold with a spatula just until combined — leave the lumps. Overmixing is the number-one cause of dense pancakes.

4. 4

   Let the batter rest for 5 minutes while the pan heats.

5. 5

   Heat a non-stick pan or griddle over medium-low heat. Brush lightly with butter.

6. 6

   Pour about ¼ cup batter per pancake. Cook until bubbles form and the edges look set, 2–3 minutes.

7. 7

   Flip and cook for 1–2 minutes more, until golden underneath.

8. 8

   Serve immediately. Pancakes wait for no one.