Buttermilk Pancakes

Instructions

1. Prepare the dry ingredients
   In a large bowl, whisk together the flour, sugar, baking powder, baking soda, and salt until well combined. This ensures the leavening agents are evenly distributed throughout the batter.
2. Mix the wet ingredients
   In a separate medium bowl, whisk together the buttermilk, eggs, melted butter, and vanilla extract until smooth. The buttermilk's acidity will help activate the baking soda for extra fluffiness.
3. Combine wet and dry mixtures
   Pour the wet ingredients into the dry ingredients. Using a wooden spoon or rubber spatula, gently fold the mixtures together until just combined. It's important not to overmix - a few small lumps are perfectly fine and will lead to fluffier pancakes.
4. Rest the batter
   Allow the batter to rest for 5 minutes. This gives the flour time to absorb the liquid and lets the leavening agents start working, resulting in lighter pancakes with better texture.
5. Heat the cooking surface
   Heat a large non-stick skillet or griddle over medium heat. Add a small amount of butter or oil to coat the surface. The pan is ready when a few drops of water sprinkled on the surface sizzle and evaporate quickly.
6. Cook the pancakes
   For each pancake, pour about 1/4 cup of batter onto the hot surface. Cook until bubbles form on the surface and the edges look set, about 2-3 minutes. Flip and cook for an additional 1-2 minutes until golden brown and cooked through.
7. Keep pancakes warm
   Transfer cooked pancakes to an oven-safe plate and keep warm in a 200°F (95°C) oven while cooking the remaining batter. This ensures all pancakes can be served hot at the same time.
8. Serve and enjoy
   Stack pancakes on serving plates, drizzle with warm maple syrup, and garnish with fresh berries if desired. Serve immediately while still warm and fluffy for the best taste and texture.