Method
- Whisk the flour, sugar, baking powder, baking soda and salt in a large bowl.
- In another bowl, whisk the buttermilk, eggs, melted butter and vanilla.
- Pour the wet mixture into the dry and stir just until combined. A few lumps are fine. Rest the batter 5 minutes.
- Heat a skillet or griddle over medium heat and brush with butter.
- Pour 1/3 cup batter per pancake. Cook until bubbles form and the edges look set, about 2 minutes, then flip and cook 1 to 2 minutes more.
- Serve hot with butter and warm maple syrup.
Kitchen tipOvermixing makes pancakes tough. Stop stirring while the batter still looks a little lumpy.