Ingredients
Method
- In a large mixing bowl, whisk together the flour, sugar, baking powder, baking soda, and salt. Use a large whisk and spend about thirty seconds on this.
- In a separate medium bowl or a large glass measuring cup, beat the eggs until they are frothy. Pour in the buttermilk and the vanilla extract, and whisk again. Finally, slowly drizzle in the melted butter while whisking constantly.
- Make a well in the center of the dry ingredients and pour in the wet mixture. Use a silicone spatula to gently fold the two together. Do not overmix. The batter should look thick and lumpy.
- Let the batter sit on the counter for about five to ten minutes while you heat up your griddle.
- Heat a large non-stick skillet or a flat griddle over medium heat. Lightly grease the pan with a small amount of butter or a neutral oil.
- Use a 1/4 cup measuring cup to scoop the batter onto the griddle. Watch the surface of the pancakes carefully. You will see bubbles form and begin to pop, leaving tiny holes behind. When the edges look dry and set, and the bubbles are popping near the center, it is time to flip.
- Cook the second side for another minute or two until it is golden brown.
Notes
A common mistake is having the heat too high. If the griddle is too hot, the outside of the pancake will burn before the middle is fully cooked. If you see the pancakes getting dark brown within thirty seconds, turn your heat down to medium-low.
It is better to go a little slower and get an even, golden color than to rush and have a raw, doughy center.