– 2 cups all-purpose flour – 2 tbsp sugar – 2 tsp baking powder – 1/2 tsp baking soda – 1/2 tsp salt – 2 cups buttermilk – 2 large eggs – 1/4 cup melted butter – 1 tsp vanilla extract – Butter or oil for cooking
In a large mixing bowl, whisk together flour, sugar, baking powder, baking soda, and salt until everything is well combined and evenly mixed.
In another bowl, beat the eggs lightly, then add buttermilk, melted butter, and vanilla extract. Whisk until all wet ingredients are smoothly blended.
Pour the wet mixture into the dry ingredients. Stir gently until just combined. Do not overmix; some small lumps in the batter are perfectly fine.
Let the batter sit for 5–10 minutes. This resting time helps create fluffier pancakes as the ingredients fully hydrate and the baking soda activates.
Heat a non-stick skillet or griddle over medium heat. Lightly grease it with butter or oil and pour 1/4 cup of batter per pancake onto the surface.
Cook until bubbles form on the top and edges look set, about 2–3 minutes. Flip and cook the other side for another 2 minutes or until golden brown.
Serve your pancakes warm with butter, maple syrup, fruits, or whipped cream. Enjoy a classic, fluffy stack perfect for breakfast or brunch!