A delightful twist on classic buttermilk pancakes, these are fluffy, flavorful, and perfect for a cozy breakfast.
In a large mixing bowl, combine the flour, sugar, baking powder, baking soda, and salt.
Sift the dry ingredients together to ensure even distribution and remove any lumps.
In another bowl, whisk together the buttermilk, eggs, melted butter, and vanilla extract.
Make sure the butter is slightly cooled before adding to prevent cooking the eggs.
Gradually add the wet ingredients to the dry ingredients, stirring until just combined.
Do not overmix the batter; a few lumps are okay.
Preheat a griddle over medium heat and lightly grease it.
Test the griddle's heat by sprinkling a few drops of water; they should sizzle and evaporate quickly.
Pour about 1/4 cup of batter onto the griddle for each pancake.
Space the pancakes apart to allow for easy flipping.
Cook until bubbles form on the surface and the edges look set, then flip and cook until golden brown on the other side.
Flip the pancakes gently to maintain their shape.
Serve the pancakes warm with your favorite toppings such as syrup, butter, or fresh fruit.
Keep pancakes warm in a low oven while cooking the rest.
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