Ingredients:

  • 2 cups (250g) all-purpose flour
  • 2 tbsp (16g) baking powder
  • ½ tsp (3g) salt
  • 1 tbsp (12g) granulated sugar
  • 1 ¾ cups (415ml) buttermilk
  • 2 large (100g) eggs
  • 4 tbsp (56g) unsalted butter, melted and cooled slightly
  • 1 tsp (5ml) pure vanilla extract

Instructions:

  1. Whisk together the flour, baking powder, salt, and sugar in a large mixing bowl.
  2. In a medium mixing bowl, beat the eggs before whisking in the buttermilk, melted butter, and vanilla extract.
  3. Pour the wet ingredients into the dry bowl. Using a spatula, gently fold the mixture together just until combined, leaving small lumps in the batter.
  4. Heat a non-stick skillet or electric griddle over medium-low heat and grease with a small pat of butter.
  5. Pour ¼ cup (60ml) of batter per pancake onto the skillet.
  6. Wait until bubbles form on the surface and the edges look set and matte, then flip once.
  7. Cook for another 1-2 minutes until the pancake is a consistent mahogany-colored brown.