3 tbsp unsalted butter, melted and slightly cooled (or neutral oil for dairy-free)
1 tsp vanilla extract (optional)
Butter or oil for the pan
Instructions
Preheat a heavy skillet or griddle over medium heat for about 5 minutes until hot but not smoking.
In a large bowl whisk together the flour, sugar, baking powder, baking soda, and salt until evenly distributed.
In a separate bowl whisk the buttermilk, egg, melted butter, and vanilla until smooth (butter should not be hot).
Pour the wet ingredients into the dry and stir with a spatula just until combined; batter should be slightly lumpy. Let rest 5–10 minutes to thicken.
Test the pan with a knob of butter or a swipe of oil. Spoon about 2 tablespoons of batter to check heat — it should sizzle gently and spread slightly.
Use a 1/4-cup measure for medium pancakes. Pour batter onto the griddle, leaving space between pancakes. Cook 2–3 minutes until small bubbles form and edges look set.
Flip once and cook the other side 1–2 minutes until puffed and golden-brown. Transfer finished pancakes to a warm plate or an oven set to 200°F (95°C) while you finish the batch.
Keep pancakes warm by tenting loosely with foil or arranging on a wire rack in a warm oven to maintain crisp edges until serving.
Notes
A tidy, no-fuss recipe for old-fashioned buttermilk pancakes: tender, slightly tangy, and reliably fluffy. Easy to make for weekend breakfasts with tips for swaps, make-ahead, and serving.
