Ingredients:

  • 2 cups (250g) all-purpose flour
  • 2 tbsp (25g) granulated sugar
  • 2 tsp (8g) baking powder
  • 1 tsp (5g) baking soda
  • 1/2 tsp (3g) fine sea salt
  • 2 cups (480ml) full-fat buttermilk
  • 2 large eggs, room temperature
  • 3 tbsp (42g) unsalted butter, melted and cooled
  • 1 tsp (5ml) pure vanilla extract

Instructions:

  1. In a large mixing bowl, sift together the all-purpose flour, granulated sugar, baking powder, baking soda, and fine sea salt to remove lumps and aerate the dry base.
  2. In a separate medium bowl, whisk the eggs vigorously until yolks and whites are fully emulsified. Gradually whisk in the buttermilk, melted butter, and vanilla extract.
  3. Pour the wet mixture into the dry ingredients. Gently fold with a whisk or spatula until just combined; do not overmix, as small lumps are necessary for fluffiness.
  4. Allow the batter to rest for 5 minutes. This activates the chemical leavening and hydrates the flour for a taller rise.
  5. Heat a non-stick griddle or heavy-bottomed skillet over medium heat. Lightly grease if necessary.
  6. Scoop 1/4 cup of batter per pancake onto the hot surface. Cook until bubbles form on the surface and the edges look set (about 2-3 minutes). Flip and cook the other side until golden brown (about 1-2 minutes).