These fluffy vanilla buttermilk pancakes are a delightful twist on the classic breakfast favorite, offering a rich and creamy flavor with a hint of vanilla.
Crack the egg into a mixing bowl and whisk until frothy.
Whisking the egg well helps to incorporate air, making the pancakes fluffier.
Add the buttermilk and melted butter to the egg, and whisk until combined.
Ensure the butter is slightly cooled to prevent it from cooking the egg.
Stir in the sugar, salt, and vanilla extract, mixing until smooth.
Mix gently to avoid overworking the batter.
Gradually add the flour to the wet mixture, stirring until just combined. Do not overmix.
A few lumps in the batter are fine; they will dissolve during cooking.
Heat a griddle over medium heat and lightly grease it with butter using a paper towel.
Test the griddle's heat by sprinkling a few drops of water; they should sizzle and evaporate.
Pour 1/4 cup of batter onto the griddle for each pancake. Cook until bubbles form on the surface and the edges look set.
Keep the pancakes evenly spaced to make flipping easier.
Flip the pancake and cook the other side until golden brown.
The second side cooks faster, so keep an eye on it to prevent burning.
Repeat the process with the remaining batter, greasing the griddle as needed.
Keep cooked pancakes warm in a low oven while finishing the batch.
Serve the pancakes warm with your favorite toppings, such as syrup, butter, or fresh fruit.
Arrange the pancakes in a stack for a classic presentation.
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