- 1¼ cups all-purpose flour
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1/8 teaspoon salt
- 1/4 cup granulated sugar
- 1 egg room temperature
- 3 tablespoons unsalted butter melted +more for brushing
- 1/2 teaspoon vanilla extract
- 1¼ cups buttermilk warm
In a medium-size bowl, whisk or sift flour, baking powder, baking soda, salt and sugar until well combined. Set aside.
In a large-size bowl, whisk together egg, butter, vanilla extract and buttermilk until combined.
Add dry ingredients into wet ingredients until batter is smooth with a few lumps.
Let batter rest for 10 minutes.
Heat and lightly butter a nonstick griddle.
When the griddle is hot, using a mini cookie scoop, scoop out a tablespoon-size amount of batter.
Place batter on hot skillet and cook until bubbles begin to break on the surface and the underside is golden.
Flip the pancakes and cook until other side is golden.
Place pancakes on a cooling rack to cool. Do not stack while they are hot.
Brush hot pancakes with additional butter and serve with hot mpaple syrup.