Classic Buttermilk Pancakes

1. Combine Dry Ingredients

Start by whisking together the all-purpose flour, sugar, baking powder, baking soda, and salt in a large mixing bowl. This dry mixture will be the foundation of your pancakes, ensuring they rise beautifully and have a tender crumb.

2. Combine Wet Ingredients

In a separate bowl, combine the buttermilk, large eggs, melted unsalted butter, and vanilla extract. Whisk these wet ingredients until they are well blended. The buttermilk is key here; it reacts with the baking soda to give your pancakes that light and airy texture.

3. Mix Ingredients Together

Pour the wet ingredients into the dry ingredients. Gently fold them together using a spatula, mixing just until the batter comes together. It’s crucial not to overmix; a few lumps are perfectly fine. Overmixing can lead to tough pancakes, and we want them to stay fluffy and soft.

4. Cook Pancakes

Heat a non-stick griddle or a large skillet over medium heat. Lightly grease it with a small amount of butter or oil. Once the surface is hot, pour about 1/4 cup of batter for each pancake onto the griddle. Cook until you see bubbles forming on the surface and the edges look set, about 2-3 minutes. Flip the pancakes and cook for another 1-2 minutes until golden brown and cooked through.

5. Serve Pancakes

Serve your pancakes warm, with your favorite toppings like maple syrup, fresh berries, or a pat of butter. Enjoy the moment, savoring each bite of these classic buttermilk pancakes.