1-Gather Your Ingredients: Start by collecting all items: 2 cups (250g) all-purpose flour, 3 tablespoons sugar, 2 teaspoons baking powder, ½ teaspoon baking soda, ½ teaspoon salt, 2 ¼ cups (530ml) buttermilk, 2 large eggs lightly beaten, 1 teaspoon vanilla extract, and 4 tablespoons (57g) melted and cooled butter. Make sure substitutions are ready if you’re adjusting for dietary preferences, like using a buttermilk alternative.

2-Mix the Dry and Wet Ingredients: In a large bowl, whisk together the flour, sugar, baking powder, baking soda, and salt until evenly blended. In a separate bowl, whisk the buttermilk, eggs, and vanilla, then slowly drizzle in the melted butter while stirring to combine smoothly.

3-Combine and Rest the Batter: Pour the wet mixture into the dry one and gently fold with a wooden spoon until just combined some flour streaks are fine to keep it fluffy. Avoid overmixing to prevent tough pancakes, and let the batter rest for a few minutes so the leavening agents can work their magic.

4-Heat and Cook the Pancakes: Heat a non-stick skillet or griddle over medium-low heat and lightly grease it, preheating for about 5 minutes. Pour ½ to ⅔ cup of batter per pancake onto the surface. Cook until the edges set and bubbles burst on top, then flip and cook until golden brown on the other side.

5-Serve and Enjoy: Repeat with the remaining batter, greasing the pan as needed, and serve warm. For the best flavor, pair with your favorite toppings like fresh fruit or syrup. The total preparation time is about 10 minutes, cooking takes 5 minutes, and you’re done in roughly 15 minutes.