Ingredients
2 cups all-purpose flour
2 tablespoons granulated sugar
1 tablespoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
2 large eggs
1 3/4 cups buttermilk
1/4 cup melted butter
1 teaspoon vanilla extract
Butter or a little oil for cooking
Instructions
In a large bowl, whisk together the flour, sugar, baking powder, baking soda, and salt.
In a separate bowl, whisk the eggs, buttermilk, melted butter, and vanilla extract until well combined.
Pour the wet ingredients into the dry ingredients. Gently stir until just combined. Do not overmix; a few small lumps are fine. Let the batter rest for about 5 minutes.
Heat a lightly greased griddle or large nonstick skillet over medium heat.
Pour about 1/4 cup of batter onto the hot surface for each pancake. Cook until bubbles begin to appear across the surface and the edges look set, about 2 to 3 minutes.
Carefully slide a spatula underneath and flip each pancake. Cook the second side for another 1 to 2 minutes, until golden brown and cooked through.
Repeat with the remaining batter, lightly greasing the griddle when necessary.
Serving
Stack the warm pancakes and serve with butter, maple syrup, honey, fresh fruit, or your favorite topping.
Tips for Fluffy Pancakes
Do not overmix the batter because this can make the pancakes dense.
Keep the heat at medium so the pancakes cook through without becoming too dark.
Wait until bubbles form and the edges are set before flipping.
For especially thick pancakes, use slightly less batter spreading and avoid pressing them down with the spatula.