Ingredients:

  • 250g all-purpose flour
  • 45g granulated sugar
  • 10g baking powder
  • 3g baking soda
  • 3g fine sea salt
  • 360ml full-fat buttermilk, room temperature
  • 55g unsalted butter, melted and cooled
  • 1 large egg, room temperature
  • 5ml pure vanilla extract
  • 15ml high-smoke point oil for the griddle

Instructions:

  1. Sift the 250g all-purpose flour, 45g sugar, 10g baking powder, 3g baking soda, and 3g salt into a large mixing bowl to remove clumps and aerate the dry base.
  2. In a separate medium bowl, whisk together the 360ml buttermilk, 1 egg, 5ml vanilla extract, and 55g melted butter until emulsified.
  3. Slowly pour the wet ingredients into the dry ingredients. Use a silicone spatula to fold the mixture together until just combined. Ensure small lumps of flour remain; do not over-mix.
  4. Allow the batter to rest for 10 minutes at room temperature. This hydrates the starches and relaxes the gluten for a tender crumb.
  5. Preheat a heavy-bottomed non-stick skillet over medium-low heat and lightly grease with a paper towel dipped in oil.
  6. Pour 1/4 cup of batter per pancake onto the griddle. Cook until the edges look matte and bubbles form and burst on the surface.
  7. Flip the pancake once. Cook the second side for 60-90 seconds until the center is springy. Do not press down on the pancake with the spatula.