Classic Pancakes

In a large bowl, whisk together the flour, sugar, baking powder, baking soda, and salt until well combined.

In a separate bowl, combine the buttermilk, egg, melted butter, and vanilla extract. Whisk until smooth.

Pour the wet ingredients into the dry ingredients. Stir gently until just combined; do not over-mix. The batter should be lumpy.

Heat a non-stick skillet or griddle over medium heat. Once hot, lightly grease it with cooking spray or a small amount of butter.

For each pancake, pour about 1/4 cup of batter onto the skillet. Cook until bubbles appear on the surface, about 2-3 minutes.

Flip the pancakes and cook for an additional 1-2 minutes, until golden brown and cooked through.

Repeat with the remaining batter, greasing the skillet as needed. Serve warm with maple syrup, fresh fruit, or your favorite toppings.