Mix the Dry Ingredients: In a large bowl, whisk together the all-purpose flour, sugar, baking powder, baking soda, and salt. This ensures the leavening agents are evenly distributed for perfectly fluffy pancakes.

Combine the Wet Ingredients: In a separate bowl, whisk the buttermilk, egg, melted butter, and vanilla extract until well combined. This step adds richness and helps the batter come together smoothly.

Blend Wet and Dry Ingredients: Gradually pour the wet ingredients into the dry ingredients. Gently fold the mixture with a spatula until just combined. Be careful not to overmix—some lumps are okay and help keep the pancakes tender.

Preheat the Griddle or Skillet: Heat a non-stick griddle or skillet over medium heat. Lightly grease it with butter or a drizzle of oil for a golden finish.

Test the Heat: Sprinkle a few drops of water on the surface; if they sizzle and evaporate, your griddle is ready.

Pour the Batter: Use a 1/4-cup measuring cup to scoop the batter onto the griddle. This helps ensure consistent, evenly-sized pancakes.

Watch for Bubbles: Cook until small bubbles form on the surface of the pancakes and the edges start to look set (about 2-3 minutes).

Flip with Care: Using a spatula, gently flip each pancake. Cook for another 1-2 minutes until the second side is golden brown.

Transfer to a Plate: Stack your pancakes on a plate to keep them warm.

Top It Off: Drizzle with maple syrup, add a pat of butter, or sprinkle with fresh fruit for a perfect finish.

Keep Pancakes Warm: Place cooked pancakes in a warm oven (200°F) while you finish cooking the rest.

Avoid Flat Pancakes: Overmixing the batter can deflate your pancakes, so mix gently for the best results.

Customize as You Go: Add chocolate chips, blueberries, or your favorite toppings directly to the batter once it’s on the griddle.