Instructions

Directions:

1. In a large bowl, add flour, sugar, baking powder, baking soda, and salt; mix well.
2. In a small bowl, whisk together buttermilk, melted butter, vanilla extract, and eggs. Pour the buttermilk mixture into the flour mixture and whisk together until just combined to make a thick batter. For tender pancakes, do not over-mix the batter.
3. To achieve light and fluffy pancakes, it is important to let the batter rest for 5 minutes while you heat the skillet. The flour needs this time to absorb all the liquid which ensures that the batter will set up property. If you skip this step, the pancakes will run together in the pan and cook up flat and misshaped.
4. Heat a large frying pan or cast-iron skillet or griddle over medium heat until fairly hot. Make sure the griddle is hot but not too hot. Temperature is key to getting light, fluffy pancakes. If the griddle is too hot or cold, they'll either scorch or won't rise. Always preheating the griddle before adding your butter. Add 1 teaspoon butter and heat until the butter’s foam subsidies.
5. Ladle about 1/2 cup of the pancake batter onto the hot griddle. Don't mess with the pancakes too much. Let the pancake sit on the griddle and grow and rise by itself. Don't shake the pan or move it, as that will prevent it from rising. Let the batter do the work sitting on the grill and turn or flip the pancake over just when it starts to bubble on top.
6. Cook the pancakes, turning only once, until deep golden brown on both sides, approximately 5 minutes total.