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Ingredients
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Dry ingredients
Wet ingredients
Optional toppings and serving
Method
Dry ingredients
- 1
In a large bowl, whisk together 1.5 cups all-purpose flour.
- 2
Whisk in 2 tbs granulated sugar.
- 3
Stir in 1.75 tsp baking powder.
- 4
Add 0.25 tsp baking soda.
- 5
Sprinkle in 0.5 tsp salt.
- 6
Whisk dry ingredients until evenly combined.
Wet ingredients
- 7
In a separate bowl, whisk together 1.25 cups buttermilk.
- 8
Beat in 1 large egg.
- 9
Whisk in 2 tbs melted unsalted butter.
- 10
Stir in 1 tsp vanilla extract.
- 11
Whisk until smooth.
Combine and rest
- 12
Pour the wet mixture into the dry mixture and stir until just combined, with a few small lumps.
- 13
Let the batter rest 5-10 minutes to hydrate the flour and improve rise.
Cooking
- 14
- 15
For each pancake, pour 1/4 cup batter onto the skillet; cook until bubbles form on the surface and edges look set, about 2-3 minutes.
- 16
Flip and cook 1-2 minutes more until golden brown on both sides.
