Light and fluffy buttermilk pancakes make the perfect weekend breakfast. Made from scratch, these pancakes come together in minutes and can be topped with your favorite maple syrup, fresh fruit, or jam.
In a large bowl, combine all dry ingredients: flour, sugar, baking powder, baking soda, and salt. Whisk together to remove clumps.
Add egg, buttermilk, and vanilla to the dry ingredients. Stir until JUST combined. There will be lumps in the batter, this is what you want.
Let the finished batter sit for 5 minutes. During this time, heat up a skillet or griddle over medium-low heat and grease lightly with butter or cooking spray.
Measure about ⅓ cup of batter into your hot skillet for each pancake. Once you see bubbles across your pancake and the sides start to look dry, flip the pancake over (this will take around 2 minutes depending on the heat of your skillet). Cook the second side until lightly browned. Repeat with remaining batter.
Serve pancakes with your favorite maple syrup, whipped cream, or fruit compote.