These pancakes are light, fluffy, and infused with a hint of vanilla, making them perfect for a delightful breakfast.
Crack the eggs into a mixing bowl and whisk until frothy.
Whisking the eggs well helps incorporate air, making the pancakes fluffier.
Add the buttermilk and vanilla extract to the eggs and mix until combined.
Ensure the buttermilk is at room temperature for better mixing.
In a separate bowl, combine the flour, sugar, salt, baking soda, and baking powder.
Sifting the dry ingredients together ensures a smoother batter.
Gradually add the dry ingredients to the wet ingredients, stirring gently until just combined.
Do not overmix; a few lumps in the batter are fine.
Fold in the melted butter gently.
Folding in the butter at the end helps maintain the batter's lightness.
Heat a griddle over medium heat and lightly grease it.
Ensure the griddle is evenly heated to avoid uneven cooking.
Spoon batter onto the griddle to form pancakes and cook until bubbles form on the surface.
Wait for the bubbles to pop before flipping for even cooking.
Flip the pancakes and cook the other side until golden brown.
Cook the second side for a shorter time than the first.
Serve the pancakes warm with your favorite toppings.
Keep pancakes warm in a low oven if cooking in batches.
Continua nella nostra app per un'esperienza migliore
