Recipe Details

Golden, airy pancakes with a hint of vanilla — a weekend classic that never gets old.

Whisk flour, sugar, baking powder and salt in a large bowl.

In a second bowl, whisk buttermilk, eggs, melted butter and vanilla.

Fold the wet mixture into the dry — leave it lumpy, don't over-mix.

Rest the batter 5 minutes so the leaveners activate.

Heat a non-stick pan on medium. Pour 1/4 cup per pancake. Cook until bubbles form, flip, cook 60 seconds.

Serve immediately with warm maple syrup and fresh berries.