Classic fluffy buttermilk pancakes that are light, tender, and perfect for breakfast or brunch.

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2 cups all-purpose flour

2 tablespoons granulated sugar

1 tablespoon baking powder

1/2 teaspoon baking soda

1/2 teaspoon salt

2 cups buttermilk

2 large eggs

1/4 cup unsalted butter, melted

1 teaspoon vanilla extract

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1. Whisk dry ingredients together.

2. Mix wet ingredients separately.

3. Combine wet and dry gently.

4. Heat skillet and grease lightly.

5. Cook pancakes until bubbles form.

6. Flip and cook until golden.

7. Serve warm.

Do not overmix batter.

Let batter rest before cooking.

Freeze leftovers for later.

Serve immediately for best texture.