Step 1

In a large mixing bowl, add the dry ingredients: flour, sugar, baking powder, baking soda, and salt. Whisk to combine.

Step 2

In a separate medium mixing bowl, combine buttermilk, eggs, and vanilla. Whisk until blended. Add wet ingredients to dry ingredients and whisk everything together by hand until just moistened.

Step 3

While whisking, add melted butter and stir until incorporated. The mixture will still be lumpy. Do not overmix.

Step 4

Heat a large heavy-bottomed skillet over medium heat, or a griddle between 325-350˚F. Add 2 Tbsp oil. If you plan to keep cooked pancakes warm, preheat the oven to 200˚F.

Step 5

Add about 1/4 cup or a 2 oz ice cream scoop full of batter to the skillet for each pancake and saute about 3 minutes per side. Flip once the pancakes are golden brown on the first side and you see bubbles forming and popping on the surface.

Step 6

Transfer pancakes to a baking sheet and keep warm in a 200˚F oven for up to 45 minutes or until ready to serve.