These pancakes are a delightful twist on the classic buttermilk pancakes, offering a fluffy texture and a hint of vanilla for added flavor.
In a large mixing bowl, combine the flour, sugar, salt, baking powder, and baking soda.
Sifting the dry ingredients together ensures a smooth batter and evenly distributed leavening agents.
In another bowl, whisk together the egg, buttermilk, vanilla extract, and vegetable oil.
Make sure the wet ingredients are well mixed to create a consistent batter.
Pour the wet ingredients into the dry ingredients and gently mix until just combined. Do not overmix.
Overmixing can result in tough pancakes, so mix until you no longer see dry flour.
Heat a griddle or non-stick skillet over medium heat and lightly grease it.
Test the heat of the griddle by sprinkling a few drops of water; they should sizzle and evaporate quickly.
Pour about 1/4 cup of batter onto the hot griddle for each pancake.
Use a ladle or measuring cup for consistent pancake sizes.
Cook until bubbles form on the surface and the edges look set, then flip and cook until golden brown on the other side.
Wait until the bubbles pop and the edges are dry before flipping to ensure even cooking.
Serve the pancakes warm with your favorite toppings such as syrup, fresh fruit, or whipped cream.
Keep pancakes warm in a low oven until ready to serve.
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