- 2 cups (240g) Unbleached All-Purpose Flour
- 3 tablespoons (35g) granulated sugar
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 large egg
- 2 cups (454g) buttermilk
- 2 tablespoons (28g) melted butter or 2 tablespoons (25g) vegetable oil
- 1 1/2 teaspoons Vanilla Extract, optional
- In a large bowl, whisk together the flour, sugar, baking powder, baking soda, and salt.
- In a separate bowl or large measuring cup, whisk together the egg, buttermilk, butter or oil, and vanilla.
- Pour the wet ingredients into the dry ingredients, stirring to combine. Stir until the mixture is fairly smooth; some small lumps are OK.
- Allow the batter to rest, uncovered, for 15 minutes.
- While the batter is resting, heat a large skillet over medium heat or preheat a griddle to 350°F, until the surface is hot enough for a droplet of water to skitter across it. Lightly grease the pan with butter or vegetable oil.
- Spoon the batter, 1/4 cup at a time, onto the hot surface; a scone and muffin scoop works well here.
- Cook pancakes on the first side until bubbles form on the tops and the bottoms are brown, about 1 to 2 minutes. Flip and cook until the bottoms are brown, 1 to 2 minutes longer.
Serve immediately, or hold briefly in a warm oven. Leftover pancakes can be frozen the same day they're made and reheated in a 250°F oven.