A delightful twist on classic buttermilk waffles, these pancakes are fluffy, flavorful, and perfect for any occasion.
In a large mixing bowl, combine the flour, baking powder, baking soda, and salt.
Mix the dry ingredients thoroughly to ensure even distribution of leavening agents.
In another bowl, whisk together the buttermilk, melted butter, eggs, and vanilla extract.
Make sure the melted butter is not too hot to avoid cooking the eggs.
Pour the wet ingredients into the dry ingredients and gently mix until just combined. Do not overmix.
A few lumps in the batter are fine; they will disappear during cooking.
Heat a non-stick skillet over medium heat and lightly grease it if necessary.
Ensure the skillet is evenly heated to prevent uneven cooking.
Scoop about a quarter cup of batter onto the skillet for each pancake and cook until bubbles form on the surface, then flip and cook until golden brown.
Cook pancakes in batches to avoid overcrowding the skillet.
Serve the pancakes warm with butter and maple syrup.
Warm the maple syrup slightly for an extra comforting touch.
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