Fluffy Buttermilk Pancakes

Ingredients

• 1½ cups all-purpose flour
• 2 tablespoons sugar
• 1 teaspoon baking powder
• ½ teaspoon baking soda
• ¼ teaspoon salt
• 1 cup buttermilk (see notes for substitute)
• 1 large egg
• 2 tablespoons melted butter, plus extra for cooking
• 1 teaspoon pure vanilla extract
• To serve: maple syrup, fresh berries, extra butter

Instructions

1. In a large bowl, whisk together flour, sugar, baking powder, baking soda, and salt.
2. In a separate bowl, whisk buttermilk, egg, melted butter, and vanilla extract.
3. Pour wet ingredients into dry and stir gently with a spatula until just combined. Do NOT overmix — lumps are fine and essential for fluffy pancakes.
4. Let batter rest for 5 minutes while you heat a non-stick skillet or griddle over medium heat.
5. Lightly brush skillet with butter. When it sizzles, pour ¼ cup batter per pancake.
6. Cook until bubbles form on the surface and edges look set, about 2–3 minutes.
7. Flip once and cook a further 1–2 minutes until golden on the bottom.
8. Serve immediately in a stack with maple syrup, fresh berries, and an extra pat of butter.

Chef's Notes

No buttermilk? Add 1 tablespoon of white vinegar or lemon juice to 1 cup regular milk, stir, and let sit 5 minutes.

Resting the batter lets the gluten relax and the baking soda react — do not skip this step.

Keep finished pancakes warm in a 200°F (95°C) oven while you cook the rest.