Enjoy these fluffy and flavorful buttermilk pancakes, perfect for a delightful breakfast or brunch.
Combine the flour, salt, sugar, and baking powder in a large mixing bowl.
Sift the dry ingredients to ensure a smooth batter.
In a separate bowl, whisk together the buttermilk, egg, melted butter, and vanilla extract.
Ensure the butter is slightly cooled to prevent cooking the egg.
Pour the wet mixture into the dry ingredients and gently mix until just combined.
Do not overmix; a few lumps are okay for a fluffy texture.
Heat a non-stick griddle over medium heat and lightly grease it.
Test the griddle's heat by sprinkling a few drops of water; they should sizzle and evaporate.
Pour about 1/4 cup of batter onto the griddle for each pancake.
Cook until bubbles form on the surface and the edges look set before flipping.
Flip the pancakes and cook for another 1-2 minutes until golden brown.
Avoid pressing down on the pancakes to keep them fluffy.
Serve the pancakes warm with your favorite toppings.
Keep pancakes warm in a low oven if making a large batch.
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