Ingredients:

  • 1½ cups (190g) all-purpose flour
  • 3½ tsp (14g) baking powder
  • 1 tbsp (12g) cane sugar
  • ½ tsp (3g) salt
  • 1¼ cups (300ml) buttermilk
  • 1 large egg
  • 3 tbsp (42g) unsalted butter, melted and slightly cooled
  • 1 tsp (5ml) vanilla extract

Instructions:

  1. In a large mixing bowl, whisk together the 1½ cups (190g) all-purpose flour, 3½ tsp (14g) baking powder, 1 tbsp (12g) cane sugar, and ½ tsp (3g) salt until well combined.
  2. In a separate medium bowl, beat the 1 large egg, then stir in the 1¼ cups (300ml) buttermilk, 3 tbsp (42g) melted unsalted butter, and 1 tsp (5ml) vanilla extract.
  3. Create a well in the center of the dry ingredients and pour in the wet mixture. Gently whisk until just combined, stopping as soon as the flour streaks disappear, leaving small lumps in the batter.
  4. Let the batter rest for 5 minutes to allow the baking powder to activate.
  5. Heat a non-stick skillet or griddle over medium-low heat and lightly grease with a small amount of butter or oil.
  6. Pour 1/4 cup (60ml) of batter onto the skillet for each pancake.
  7. Cook until bubbles form on the surface and the edges look matte and set (usually about 2-3 minutes).
  8. Carefully flip the pancake and cook for another 1-2 minutes until both sides are golden brown.
  9. Stack the pancakes immediately to keep them warm and serve while steaming hot.