Classic Fluffy Buttermilk Pancakes

Instructions

1. 1

   Mix Dry Ingredients: In a large bowl, whisk together the flour, sugar, baking powder, baking soda, and salt. Mix Wet Ingredients: In a separate medium bowl, whisk the eggs, buttermilk, and vanilla extract. Whisk in the melted butter. Combine: Pour the wet ingredients into the dry ingredients. Stir gently with a spoon or whisk until just combined—the batter should still be lumpy. Do not overmix, as this will make them tough. Rest (Key Step): Allow the batter to sit for at least 15 minutes. This allows the baking soda to fully react with the buttermilk, ensuring maximum lift. Cook: Heat a non-stick skillet or griddle over medium heat and lightly grease with butter or oil. Mix Dry Ingredients: In a large bowl, whisk together the flour, sugar, baking powder, baking soda, and salt.

2. 2

   Mix Wet Ingredients: In a separate medium bowl, whisk the eggs, buttermilk, and vanilla extract. Whisk in the melted butter.

3. 3

   Combine: Pour the wet ingredients into the dry ingredients. Stir gently with a spoon or whisk until just combined—the batter should still be lumpy. Do not overmix, as this will make them tough.

4. 4

   Rest (Key Step): Allow the batter to sit for at least 15 minutes. This allows the baking soda to fully react with the buttermilk, ensuring maximum lift.

5. 5

   Cook: Heat a non-stick skillet or griddle over medium heat and lightly grease with butter or oil.

6. 6

   Flip: Pour 1/4 to 1/3 cup of batter onto the skillet. Cook for 2-3 minutes until bubbles appear on the surface and the edges look set. Flip and cook for another 1-2 minutes until golden brown.

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