All-purpose flour - 2 cups Granulated sugar - 2 tablespoons Baking powder - 2 teaspoons Baking soda - 1/2 teaspoon Salt - 1/2 teaspoon Eggs - 2 Buttermilk - 1 3/4 cups Unsalted butter - 1/4 cup melted Vanilla extract - 1 teaspoon
Mix the all-purpose flour, sugar, salt, baking soda, and baking powder in a sizable mixing bowl. For consistently delicious pancakes, spread the ingredients evenly.
Beat the eggs in another basin until they are frothy and light. Add the melted butter, vanilla extract, and buttermilk after that. The mixture needs to be well mixed with the wet ingredients.
Pour the wet liquid into the dry mixture's center to form a well. Blend the ingredients together gradually until you have a smooth batter using a whisk or wooden spoon. Avoid over-mixing.
Allow the pancake batter to rest for about 5-10 minutes. This resting period helps the gluten relax, resulting in lighter and fluffier pancakes.
Over medium heat, preheat a nonstick skillet or griddle. Grease the surface just a little bit with butter or cooking spray. Pour about 1/4 cup of batter per pancake onto the griddle using a ladle or measuring cup. Cook until surface bubbles appear, flip, and cook for an additional minute, or until golden brown.
Once cooked, transfer the pancakes to a serving plate and keep them warm. You can serve them with a drizzle of maple syrup, a dollop of whipped cream, or a sprinkle of your favorite fruit.