Make Best Buttermilk Pancakes: A Simple Method

• In a large mixing bowl, whisk together the all-purpose flour, granulated sugar, baking powder, baking soda, and fine sea salt. This step ensures that all the leavening agents are evenly distributed throughout the flour.
• In another bowl, combine the buttermilk, melted butter, beaten eggs, and vanilla extract. Whisk until smooth. The melted butter should be at room temperature to prevent cooking the eggs.
• Pour the wet ingredients into the dry ingredients. Gently stir with a spatula or whisk until just combined. Be careful not to overmix; it’s okay if there are a few lumps in the batter. Overmixing can lead to tough pancakes.
• Place a non-stick skillet or griddle over medium heat. Add a small amount of butter to coat the surface. Allow it to melt and become bubbly.
• Using a ladle or measuring cup, pour about ⅓ cup of batter onto the skillet for each pancake. Cook until bubbles form on the surface and the edges look set, about 2-3 minutes. Flip and cook for an additional 1-2 minutes until golden brown.
• Remove the pancakes from the skillet and keep them warm in a low oven while you cook the remaining batter. Serve the pancakes warm with a pat of butter and a drizzle of pure maple syrup. Enjoy your delicious stack of Best Buttermilk Pancakes!