Light, fluffy, and packed with classic buttermilk flavor, these pancakes are the perfect weekend breakfast! Inspired by @alisoneroman recipe, I made these delicious buttermilk pancakes with a few tweaks to the original recipe. They’re perfection!
In a mixing bowl, whisk together the flour, sugar, baking powder, baking soda, and salt. Create a well in the center of the dry ingredients.
Pour the buttermilk into the well, then add the egg, melted butter and vanilla extract. Begin whisking from the center, gradually incorporating the dry ingredients from the edges until just combined. Avoid overmixing—some lumps in the batter are perfectly fine. Let the batter rest for 20-30 minutes (the batter will rise and make the pancakes extra fluffy).
Heat a large nonstick griddle or skillet over low heat for about 5 minutes. Lightly coat the surface with avocado oil, then increase the heat to medium-low.
Using a 1/3 cup measuring cup, pour the batter onto the skillet. Cook until bubbles appear on the surface and the edges look set, about 2 to 4 minutes, until lightly golden. Flip and cook the other side until lightly golden.
Repeat with the remaining batter, adding more oil as needed. Serve warm.
