Ingredients:

  • 2 cups (250g) All-purpose flour
  • 2 tbsp (25g) Granulated sugar
  • 2 tsp (10g) Baking powder
  • 1 tsp (5g) Baking soda
  • 1/2 tsp (3g) Fine sea salt
  • 2 cups (480ml) Full-fat buttermilk, shaken
  • 2 large (110g) Eggs, room temperature
  • 4 tbsp (56g) Unsalted butter, melted and slightly cooled
  • 1 tsp (5ml) Pure vanilla extract

Instructions:

  1. In a large bowl, whisk together the all-purpose flour, granulated sugar, baking powder, baking soda, and fine sea salt.
  2. In a medium bowl, beat the eggs, then whisk in the buttermilk, melted butter, and vanilla extract until emulsified.
  3. Pour the wet ingredients into the dry bowl. Using a rubber spatula, fold the mixture together until just combined, ensuring the batter remains lumpy.
  4. Allow the batter to rest for 10 minutes to hydrate the flour and stabilize leavening agents.
  5. Heat a skillet or griddle over medium-low heat and lightly grease with butter.
  6. Pour 1/4 cup of batter per pancake and cook until golden brown on both sides.