Ingredients:

  • 250g all-purpose flour
  • 25g granulated sugar
  • 10g baking powder
  • 5g baking soda
  • 3g fine sea salt
  • 475ml full-fat buttermilk
  • 2 large eggs
  • 55g unsalted butter, melted and cooled
  • 5ml pure vanilla extract

Instructions:

  1. In a large mixing bowl, whisk together the flour, sugar, baking powder, baking soda, and salt until perfectly distributed.
  2. In a separate jug or bowl, whisk together the buttermilk, eggs, vanilla extract, and melted butter.
  3. Pour the wet mixture into the dry ingredients. Using a silicone spatula, gently fold the ingredients together until just combined. Ensure you leave small lumps in the batter; do not over-mix.
  4. Allow the batter to rest for 5 minutes. This allows the buttermilk acid to react with the leavening agents.
  5. Heat a non-stick griddle or cast iron skillet over medium-low heat and lightly brush with butter.
  6. Pour 1/4 cup of batter per pancake onto the hot surface. Cook until the edges look matte and bubbles begin to pop on the surface.
  7. Flip the pancakes carefully and cook for another 1-2 minutes until golden brown and cooked through.