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Ingredients
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Batter
For cooking & serving
Method
Batter
Mix dry ingredients
In a large bowl whisk together the all-purpose flour, granulated sugar, baking powder, baking soda, and fine salt until evenly combined and aerated.
Combine wet ingredients
In a separate medium bowl whisk the buttermilk, large eggs, melted cooled butter, and vanilla extract until smooth and homogenous.
Make the batter
Create a well in the center of the dry ingredients, pour in the wet mixture, and gently fold with a spatula or wooden spoon until just combined. The batter should be slightly lumpy — do not overmix to avoid dense pancakes. Let the batter rest 5–10 minutes to hydrate the flour and allow baking powder/baking soda to activate.
Cook & assemble
Preheat griddle
Place a heavy skillet or griddle over medium heat and let it preheat for 5 minutes. Test heat by sprinkling a few drops of water — they should sizzle and bead. Reduce heat slightly if the surface gets too hot; you want a steady medium heat so the pancakes cook through without burning.
Cook first side
Cook the pancakes undisturbed for 3–4 minutes, until the edges look set, small bubbles form across the surface and begin to pop, and the underside is deep golden brown. Reduce heat slightly if the bottoms are browning too quickly.
Flip and finish
Carefully flip each pancake with a wide spatula and cook the second side 2–3 minutes more, until puffed and golden and an inserted toothpick or skewer comes out clean or with moist crumbs. Total cook time per pancake will be about 5–7 minutes depending on thickness and stove.
Keep warm (optional)
If cooking in batches, keep finished pancakes warm on a wire rack in a low oven (200°F / 95°C) to preserve texture while you finish the rest.