The Preparation
In a large bowl, whisk together flour, sugar, baking powder, baking soda, and salt.
In a separate bowl, whisk together buttermilk, eggs, melted butter, and vanilla.
Pour the wet ingredients into the dry and stir until just combined. Do not overmix — lumps are okay.
Let the batter rest for 5 minutes.
Heat a griddle or large skillet over medium heat. Grease lightly with butter or cooking spray.
Pour approximately 1/4 cup batter per pancake onto the griddle.
Cook until bubbles form on the surface and the edges look set, about 2-3 minutes.
Flip and cook for another 1-2 minutes until golden brown.
Serve immediately with butter, maple syrup, or fresh fruit.
