Buttermilk Pancakes

Mix Dry Ingredients

Add the flour, sugar, baking powder, baking soda, and salt to a large mixing bowl.

Whisk the dry ingredients together until evenly combined.

Mix Wet Ingredients

Crack the eggs into a medium bowl and beat them lightly with a fork.

Add the buttermilk, melted butter, and vanilla extract to the eggs.

Whisk the wet ingredients together until smooth and combined.

Combine Wet and Dry

Pour the wet ingredients into the bowl of dry ingredients.

Stir gently with a spatula until just combined — a few lumps are fine, do not over-mix.

Let the batter rest undisturbed for 5 minutes to allow the leaveners to activate.

Preheat Griddle

Heat a griddle or large non-stick skillet over medium heat for about 2 minutes.

Add about 1 teaspoon of butter to the griddle and swirl to coat the surface evenly.

Cook Pancakes

Pour approximately 1/3 cup of batter per pancake onto the griddle, leaving space between each.

Cook until bubbles form across the surface and the edges look set, about 2 to 3 minutes.

Flip each pancake once with a spatula and cook for 1 to 2 minutes more until golden on the bottom.

Keep Warm and Repeat

Transfer cooked pancakes to the baking sheet in the oven set to 200°F to keep warm.

Repeat cooking with remaining batter, adding a small amount of butter to the griddle before each batch.

Serve

Stack the pancakes on plates and serve immediately with maple syrup and butter.