Light, airy pancakes with a subtle buttermilk tang, golden edges, and tender centers. Ready in 25 minutes with simple pantry ingredients—perfect for busy mornings, brunch gatherings, or breakfast-for-dinner.
neutral oil or additional butter, for greasing the pan
Instructions
In a large bowl, whisk together the flour, sugar, baking powder, baking soda, and salt until evenly combined.
In a medium bowl, whisk the eggs, then add the buttermilk, melted butter (cooled slightly), and vanilla; whisk until smooth.
Pour the wet ingredients into the dry and gently stir with a spatula until just combined. A few small lumps are fine; do not overmix.
Let the batter rest for 5–10 minutes to hydrate the flour and activate the leaveners for extra fluffiness.
Preheat a nonstick skillet or griddle over medium heat. Lightly grease with a thin film of oil, then add a little butter for flavor.
Scoop about 1/4 cup of batter per pancake onto the hot surface. Cook until bubbles form across the surface and the edges look set, 2–3 minutes.
Flip once and cook 1–2 minutes more, until golden brown and cooked through. Adjust heat as needed to prevent scorching.
Transfer cooked pancakes to a 200°F (93°C) oven to keep warm while finishing the batch. Serve warm with butter, maple syrup, fruit, or your favorite toppings.