Start by preheating your griddle or non-stick skillet over medium heat. Sprinkle a couple of drops of water on the surface; if they sizzle and bounce, it’s ready.

Combine the flour, sugar, baking powder, baking soda, and salt in a large mixing bowl. Whisk everything together to ensure the ingredients are evenly distributed.

In a separate medium bowl, whisk together the buttermilk, egg, melted butter, and vanilla extract until they’re smooth and well combined. The buttermilk is the magic ingredient that gives these pancakes their distinctive tang.

Pour the wet mixture into the bowl of dry ingredients. Using a spatula, gently fold everything together until just combined. Don’t overmix; a few lumps are okay and actually help make the pancakes fluffier.

Lightly grease your preheated griddle with butter or a cooking spray. This step makes sure your pancakes have that perfect golden exterior.

Ladle about ¼ cup of batter onto the griddle for each pancake. Cook for 2-3 minutes until small bubbles form on the surface. Flip carefully, then cook the second side for 1-2 minutes until it’s beautifully golden.

Plate these fluffy stacks and drench them with your choice of toppings. Whether it’s a drizzle of maple syrup, whipped cream, or fresh berries, the options are limitless.