Instructions

Note: Buttermilk can be substituted with milk however if you’re like me and like your pancakes more tender and slightly tangy buttermilk is the way to go.

In a large bowl, mix together flour, baking powder, and salt. Set aside.

In a separate medium bowl, whisk together egg, milk, melted butter, and vanilla extract.

Make a well in the dry ingredients and pour in the wet ingredients. Stir just until combined and moistened. Do not over-mix.

Heat a griddle or skillet over medium heat. Coat with butter. For each pancake, drop 1/4 cup of batter onto the skillet. Cook for 1-2 minutes, until the surface of the pancakes, have some bubbles and the bottom appears golden brown. Flip carefully and cook another 1-2 minutes. Transfer to a plate and keep warm. Make sure to coat the skillet with 1/4 teaspoon of butter before every pancake or batch of pancakes to prevent sticking.

Serve immediately while the pancakes are still warm. Drizzle with maple syrup or desired topping.