1 cup (120 g) all-purpose flour — Base structure for light, fluffy pancakes. For a nuttier bite, try 3/4 cup flour with 1/4 cup finely ground almonds.

2 tablespoons granulated sugar — Gentle sweetness; adjust to taste or swap with brown sugar for deeper flavor.

1 teaspoon baking powder — Leavening that helps the batter puff. Use fresh, and avoid overmixing.

1/2 teaspoon baking soda — Gives extra lift when paired with tangy buttermilk; if using plain milk, you still get a light texture with the baking powder.

1/4 teaspoon salt — Enhances flavor and balances the sweetness.

3/4 cup buttermilk (or 3/4 cup milk with 1 tablespoon lemon juice or white vinegar) — Tenderizes and adds flavor; a dairy-free option is to use oat or almond milk with a splash of lemon juice.

1 large egg — Binds and adds structure; room temperature helps the batter emulsify smoothly.

2 tablespoons melted unsalted butter, plus more for cooking — Rich flavor and a tender crumb; swap with neutral oil for dairy-free.

1 teaspoon vanilla extract — Bright, cozy aroma; real vanilla makes a noticeable difference.

1/2 cup chopped toasted pecans — Provides crunchy pockets of nutty goodness; toast them for extra depth.

Extra pecans or maple syrup for serving — Finishing touches that elevate the presentation and flavors.