How to make them
- In a large bowl, whisk together flour, sugar, baking powder, baking soda and salt.
- In a second bowl, whisk the buttermilk, eggs, melted butter and vanilla.
- Pour the wet mixture into the dry ingredients. Stir gently just until combined. A few small lumps are good — overmixing can make pancakes tough.
- Heat a skillet or griddle over medium heat and lightly butter it.
- Pour about ¼ cup batter for each pancake.
- Cook until bubbles appear on top and the edges begin to look set, about 2–3 minutes.
- Flip and cook another 1–2 minutes, until golden and cooked through.
- Serve warm with fruit, maple syrup, yogurt or a little powdered sugar.
Nana’s make-ahead tip
Cook the whole batch, cool completely and refrigerate for up to 3 days. Reheat in a toaster or warm skillet for an easy breakfast when the grandkids wake up hungry.