Buttermilk Pancakes (3) Recipe

In a large mixing bowl, whisk together the all-purpose flour, granulated sugar, baking powder, baking soda, and fine salt until evenly combined and no lumps remain.

In a separate medium bowl or large measuring cup, beat the large egg lightly. Add the buttermilk, melted butter, and vanilla extract and whisk until smooth and homogenous.

Mixing

Make a well in the center of the dry ingredients. Pour the wet mixture into the well. Using a rubber spatula or wooden spoon, gently fold the wet ingredients into the dry until just combined. Stir until there are no large streaks of flour, but expect and allow a few small lumps — do not overmix or the pancakes will be tough.

If the batter seems very thick, add 1 to 2 tablespoons of additional buttermilk (or milk) to reach a pourable but thick batter that drops slowly from a spoon.

Place a large nonstick skillet or griddle over medium heat and let it heat for 3 to 5 minutes until evenly hot. Lightly oil the surface with the neutral oil or melt a small pat of butter and spread it with a paper towel; wipe off excess so the surface is lightly greased.

For each pancake, pour about 1/4 cup of batter onto the hot griddle, leaving 2 inches between pancakes. If using fruit or berries, scatter a few pieces onto each pancake immediately after pouring the batter.

Cook until bubbles form across the surface and the edges look set, about 2 to 3 minutes. Use a spatula to lift an edge; the underside should be golden brown.

Flip carefully and cook the second side until golden and the pancakes are cooked through, about 1 to 2 minutes more. Transfer finished pancakes to a warm plate and keep loosely covered while you cook the rest.

Stack pancakes, top with butter if desired, and serve warm with maple syrup and optional sliced fruit. Enjoy immediately.