Classic American Pancakes

Instructions

1. Prepare the dry ingredients
   In a large bowl, whisk together the flour, sugar, baking powder, and salt until well combined. Create a well in the center of the dry ingredients.
2. Mix the wet ingredients
   In a separate medium bowl, whisk the eggs until lightly beaten. Add the buttermilk, melted butter, and vanilla extract. Whisk until smooth and well incorporated.
3. Combine wet and dry mixtures
   Pour the wet ingredients into the well of the dry ingredients. Using a wooden spoon or rubber spatula, gently fold everything together until just combined. The batter should be slightly lumpy - do not overmix or your pancakes will be tough.
4. Rest the batter
   Allow the batter to rest for 5 minutes. This gives the baking powder time to activate and the flour to absorb the liquid, resulting in fluffier pancakes.
5. Heat the cooking surface
   Heat a large non-stick skillet or griddle over medium heat. Add a small amount of oil or butter to lightly coat the surface. When a few drops of water sprinkled on the pan sizzle, it's ready.
6. Cook the pancakes
   For each pancake, pour about 1/4 cup of batter onto the hot skillet. Cook until bubbles form on the surface and the edges look set, about 2-3 minutes. Flip with a thin spatula and cook until golden brown on the second side, about 1-2 minutes more.
7. Keep pancakes warm
   Transfer cooked pancakes to a baking sheet and keep warm in a 200°F (95°C) oven while cooking the remaining batter. Add more oil or butter to the pan as needed between batches.
8. Serve and enjoy
   Stack pancakes on plates, top with a pat of butter if desired, and drizzle with maple syrup. Add fresh berries or sliced bananas if using. Serve immediately while still warm.