1. Mix Dry Ingredients
In a large bowl, whisk together the flour, sugar, baking powder, baking soda, and salt.
2. Whisk Wet Ingredients
In a separate bowl, whisk together the buttermilk, egg, melted butter, and vanilla.
3. Combine (Gently!)
Pour the wet ingredients into the dry and gently stir just until no flour streaks remain. The batter will be a little lumpy—that’s okay! Do not overmix.
4. Let It Rest
Let the batter rest for 5–10 minutes while your pan heats up. This gives the baking powder time to activate, resulting in extra fluffy pancakes.
5. Cook
Heat a nonstick skillet or griddle over medium heat. Lightly butter or oil the surface. Scoop ¼ cup of batter per pancake and pour into the pan. Cook 2–3 minutes, until bubbles form and edges look set. Flip and cook 1–2 minutes more, until golden.
Topping Ideas
- Butter and real maple syrup (classic!)
- Fresh berries or banana slices
- Nutella or peanut butter drizzle
- Whipped cream and cinnamon sugar
- A sprinkle of chocolate chips or chopped nuts
Pro Tips & Variations
- Want extra flavor? Add a pinch of cinnamon or lemon zest to the batter.
- Make it gluten-free with a 1:1 gluten-free flour blend.
- Freeze leftovers: Cool pancakes, then freeze in a single layer. Reheat in toaster or microwave.
Final Thought
Once you try these from-scratch fluffy pancakes, you’ll never go back to boxed mixes. They’re simple, satisfying, and stunningly soft—the kind of breakfast that turns any day into a good one.
Want a blueberry version or banana-chocolate chip twist? I’ve got you covered—just ask!