Classic Chef-style Buttermilk Pancakes

In a large mixing bowl, whisk together the 2 cups flour, 2 tablespoons sugar, 2 teaspoons baking powder, 1 teaspoon baking soda, and 1/2 teaspoon salt until thoroughly combined.

In a separate medium bowl or large measuring cup, whisk together the 2 cups buttermilk, 2 large eggs, and 1 teaspoon vanilla extract. Slowly stream in the 1/4 cup melted butter while whisking to prevent the butter from solidifying.

Pour the wet ingredients into the dry ingredients. Stir with a spatula only until no streaks of flour remain. The batter should be quite lumpy—do not overmix, or the pancakes will be tough.

Let the batter rest undisturbed for 10 minutes. This allows the gluten to relax and the leavening agents to activate.

Preheat a griddle or non-stick skillet over medium heat (approx. 375°F). Lightly brush with a small amount of vegetable oil.

Pour 1/3 cup of batter per pancake onto the hot griddle. Cook until bubbles form on the surface and the edges look set, about 2-3 minutes.

Flip carefully and cook the other side until golden brown, about 1-2 minutes more. Serve immediately.