Ingredients
- 1 cup all-purpose flour
- 2 tablespoons granulated sugar
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ¼ teaspoon salt
- 1 cup buttermilk (room temperature)
- 1 large egg
- 2 tablespoons melted butter (plus more for the pan)
- 1 teaspoon vanilla extract (optional)
- Oil or butter for frying (use more oil for crispier edges)
Instructions
- In a large bowl, whisk together the flour, sugar, baking powder, baking soda, and salt.
- In a separate bowl, mix the buttermilk, egg, melted butter, and vanilla extract.
- Pour the wet ingredients into the dry ingredients and stir until just combined. Don’t overmix — some lumps are okay.
- Heat a skillet or griddle over medium heat. Add a good amount of butter or oil — enough to coat the bottom and help create those crispy edges.
- Once the pan is hot, pour in about ¼ cup of batter for each pancake. Let it cook undisturbed until bubbles form on top and the edges look crispy and golden, about 2-3 minutes.
- Flip and cook the other side for another 1-2 minutes until golden and cooked through.
- Serve hot with maple syrup, fruit, or your favorite toppings.
Want it fluffier? Want it thinner? Let me know and we can tweak it!