Ingredients:

  • 250g all-purpose flour
  • 2 tablespoons granulated sugar
  • 2 teaspoons baking powder
  • 1 teaspoon baking soda
  • 0.5 teaspoon fine sea salt
  • 480ml full-fat buttermilk
  • 2 large eggs, room temperature
  • 56g unsalted butter, melted and cooled
  • 1 teaspoon pure vanilla extract

Instructions:

  1. In a large mixing bowl, whisk together the flour, sugar, baking powder, baking soda, and salt to aerate and ensure even distribution of leavening agents.
  2. In a separate pitcher or medium bowl, whisk the buttermilk, eggs, and vanilla extract until smooth. Gradually drizzle in the melted butter while whisking constantly to prevent clumping.
  3. Create a well in the center of the dry ingredients and pour in the buttermilk mixture. Use a silicone spatula to gently fold the ingredients together until just combined. Do not overmix; the batter should remain lumpy. Let the batter rest for 10 minutes.
  4. Heat a non-stick griddle or cast iron skillet over medium heat and lightly grease with butter. Pour 60ml of batter for each pancake.
  5. Cook until bubbles form on the surface and the edges look set. Flip and cook until the other side reaches a mahogany brown finish, approximately 2 minutes per side.