berries, pure maple syrup, butter and whipped creamfor serving if desired
Instructions
In a medium bowl whisk together the flour, granulated sugar, baking powder, baking soda, and salt until combined.
Whisk together buttermilk, melted butter, egg and vanilla extract in a large bowl.
Gradually mix the dry ingredients with the wet ingredients, small lumps are fine.
Allow the batter to rest for about 10 minutes.
Bring a large skillet to medium heat. Melt ½ tablespoon of butter.
Using a medium cookie scoop drop 5-6 scoops in the melted butter leaving some space between scoops.
Cook the pancakes until little bubbles begin to form.Flip pancakes and cook until edges are golden on both sides and a cake taster or toothpick inserted comes out clean.
Transfer to a plate and cook remaining pancakes adding extra butter to pan as needed.Enjoy pancakes hot with your favorite toppings like butter, pure maple syrup and berries.
Notes
expert tips
For the fluffiest pancakes allow your pancake batter to rest. You can also check out these tips!
To achieve the most delicious crispy edges on your pancakes be sure to cook the pancakes with space between them in a generously buttered preheated pan.
Do not overcook the pancakes, they will finished just after flipping. Use a cake tester or toothpick to ensure they are cooked through.
Keep your pancakes warm in a 200 degree oven while cooking the remaining pancakes.
These pancakes are best eaten fresh but can be reheated in the microwave using the “reheat setting” not the “cook setting” or they will become dry and gummy.