Ingredients:

  • 2 cups (250g) all-purpose flour
  • 2 tbsp (25g) granulated sugar
  • 2 tsp (10g) baking powder
  • 1 tsp (5g) baking soda
  • ½ tsp (3g) salt
  • 2 cups (480ml) real buttermilk
  • 2 large (110g) eggs
  • 4 tbsp (57g) unsalted butter, melted
  • 1 tsp (5ml) vanilla extract

Instructions:

  1. Whisk together the flour, sugar, baking powder, baking soda, and salt in a large bowl until no large clumps remain.
  2. In a separate medium bowl, beat the eggs lightly before whisking in the buttermilk, melted butter, and vanilla extract until smooth.
  3. Pour the wet ingredients into the dry base and gently fold with a rubber spatula until just combined. Stop while the batter is still lumpy to avoid overmixing.
  4. Heat a skillet over medium heat and add a small knob of butter.
  5. Pour 1/4 cup (60ml) of batter per pancake. Cook for 2-3 minutes until edges appear dry and bubbles pop on the surface.
  6. Flip and cook for another 2 minutes until the pancake is deep mahogany-brown.