Ingredients
Dry Ingredients:
- 1 1/2 cups all-purpose flour
- 2 tablespoons granulated sugar
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
Wet Ingredients:
- 1 1/4 cups buttermilk
- 2 large eggs
1/4 cup (1/2 stick) unsalted butter, melted and slightly cooled - 1 whole vanilla bean (or 1 tablespoon vanilla extract)
For Cooking:
- Butter or cooking spray
Instructions
Prep work:
- If using a vanilla bean, split it lengthwise and scrape out the seeds.
- Heat a large skillet or griddle over medium-low heat.
Dry mix:
- In a large bowl, whisk together the flour, sugar, baking powder, baking soda, and salt.
Wet mix:
- In a separate bowl, whisk together the buttermilk, eggs, melted butter, and vanilla bean seeds (or vanilla extract).
Combine:
- Gently pour the wet ingredients into the dry ingredients and whisk until just combined.
- It’s okay for a few small lumps to remain (overmixing makes tough pancakes).
Cook:
- Grease the heated skillet or griddle lightly with butter or cooking spray.
- Pour about 1/4 cup of batter per pancake onto the hot surface. Cook until bubbles form on top and the edges look dry (around 2-3 minutes).
- Flip and cook for an additional minute or two until golden brown.
Serve:
Enjoy immediately with your favorite toppings like:
- Maple syrup
- Fresh berries
- Whipped cream
- A dusting of powdered sugar
Tips:
- Buttermilk substitute: If you don’t have buttermilk, mix 1 tablespoon of lemon juice or white vinegar with regular milk and let it sit for a few minutes to curdle slightly.
- Keep warm: If cooking a big batch, keep finished pancakes warm in a 200°F (93°C) oven on a baking sheet.
- Rest the batter: For the fluffiest pancakes, let the batter rest for 5-10 minutes before cooking.
