Fluffy buttermilk pancakes with golden, crispy edges.
Whisk the flour, sugar, baking powder, and salt in a large bowl.
In a medium bowl, whisk together the buttermilk, vanilla, and egg.
Tip: Best to use room temperature ingredients. If short on time, warm up the buttermilk in the microwave.
Add the melted butter and whisk until well combined.
Tip: Microwave butter at 50% power in short bursts so it melts without getting too hot.
Start to preheat your pan on a medium heat.
Pour the wet ingredients into the dry ingredients.
Fold together just until combined. A few lumps are okay!
Tip: Do not overmix. Overworking the batter develops gluten and results in dense, chewy pancakes.
Once hot, grease the pan. Working in batches, pour 1/4 cup of batter per pancake. Cook until golden on the bottom and bubbles appear on top, then flip and cook the second side about a minute until golden. Grease the pan between each batch.