Fluffy Buttermilk Pancakes

Let’s make it

1. Whisk the flour, sugar, baking powder, baking soda, and salt in a large bowl.
2. In a separate bowl, whisk the buttermilk, eggs, melted butter, and vanilla until smooth.
3. Pour the wet mixture into the dry ingredients. Fold just until no dry pockets remain; small lumps are welcome. Let stand for 5 minutes.
4. Heat a lightly oiled griddle over medium heat. Add a small drop of batter; it should sizzle gently without burning.
5. For each pancake, pour about ¼ cup batter onto the griddle. Cook for 2–3 minutes, until bubbles appear and the edges look set.
6. Flip once and cook for 1–2 minutes more. Repeat in batches, adjusting the heat as needed. Serve warm with maple syrup.

Storing & reheating

Refrigerate cooled pancakes in a covered container for up to 3 days, or freeze with parchment between layers for up to 2 months. Reheat until hot.