1. Combine the dry ingredients
In a large bowl, whisk together the flour, sugar, baking powder, baking soda, and salt.
2. Mix the wet ingredients
In a separate bowl, whisk the eggs, buttermilk, melted butter, and vanilla until well combined.
3. Make the batter
Pour the wet mixture into the dry ingredients. Gently stir until just combined. Don’t overmix—a few small lumps are perfectly fine.
4. Let the batter rest
Allow the batter to rest for 5–10 minutes. This helps create thicker, fluffier pancakes.
5. Heat the pan
Place a nonstick skillet or griddle over medium heat. Lightly grease it with butter or oil.
6. Add the batter
Pour about ¼ cup of batter onto the hot pan for each pancake.
7. Cook the first side
Cook for about 2–3 minutes, until bubbles form on the surface and the edges begin to look set.
8. Flip
Carefully flip the pancake and cook for another 1–2 minutes, until golden brown and cooked through.
9. Repeat
Continue with the remaining batter, lightly greasing the pan as needed.
10. Serve 🥞
Stack the warm pancakes and top with butter, maple syrup, fresh strawberries, bananas, blueberries, or your favorite toppings.
⭐ Tips for Extra-Fluffy Pancakes
- Don’t overmix the batter.
- Make sure your baking powder and baking soda are fresh.
- Keep the heat at medium so the outside doesn’t brown before the center cooks.
- Don’t press down on the pancakes after flipping.
- For especially thick pancakes, use slightly less batter-spreading and let them cook gently.
Soft, thick, golden, and delicious—these pancakes are the perfect breakfast treat! 🥞❤️
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