Fluffy Buttermilk Pancakes

Ingredients

Prepare the Dry Ingredients: In a large mixing bowl, whisk together the all-purpose flour, granulated sugar, baking powder, baking soda, and salt until well combined. This will ensure that the leavening agents are evenly distributed throughout the flour.
Mix the Wet Ingredients: In a separate bowl, combine the buttermilk, egg, melted butter, and vanilla extract. Whisk until the mixture is smooth and well blended.
Combine Wet and Dry Ingredients: Pour the wet ingredients into the bowl with the dry ingredients. Gently stir with a spatula or wooden spoon until just combined. Be careful not to overmix; a few lumps are okay. Overmixing can lead to tough pancakes.
Preheat the Pan: Heat a non-stick skillet or griddle over medium heat. Add a small amount of butter or oil to the pan, allowing it to melt and coat the surface.
Cook the Pancakes: Once the pan is hot, pour about 1/4 cup of batter for each pancake onto the skillet. Cook until bubbles form on the surface of the pancake and the edges look set, about 2-3 minutes.
Flip the Pancakes: Carefully flip the pancakes using a spatula and cook for an additional 1-2 minutes, or until golden brown and cooked through.
Serve: Remove the pancakes from the skillet and keep warm while you repeat the process with the remaining batter. Serve the pancakes warm with your favorite toppings, such as maple syrup, fresh fruit, or whipped cream.

For extra fluffy pancakes, let the batter rest for about 5-10 minutes before cooking.
If you don’t have buttermilk, you can make a substitute by mixing 1 cup of milk with 1 tablespoon of vinegar or lemon juice. Let it sit for 5 minutes before using.
Feel free to add mix-ins like chocolate chips, blueberries, or nuts to the batter for added flavor.

Enjoy your delicious, fluffy buttermilk pancakes!
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