Fluffy Buttermilk Pancakes Stack

In a large mixing bowl, whisk together the all-purpose flour, granulated sugar, baking powder, baking soda, and salt. Ensure there are no lumps and everything is evenly distributed.

In a separate medium bowl, whisk together the buttermilk, lightly beaten large eggs, cooled melted unsalted butter, and vanilla extract until thoroughly combined and smooth.

Pour the wet ingredient mixture into the dry ingredients. Stir gently with a whisk or rubber spatula until just combined. It is crucial not to overmix; a few small lumps are perfectly acceptable and contribute to fluffiness. Let the batter rest for 5-10 minutes at room temperature to allow the leavening agents to activate.

While the batter rests, heat a lightly oiled griddle or a large non-stick frying pan over medium heat. To test if it is hot enough, sprinkle a few drops of water onto the surface; they should sizzle and evaporate immediately.

Pour approximately 1/4 cup of batter for each pancake onto the hot griddle, leaving some space between them. Cook for 2-3 minutes per side, or until the edges look set, bubbles form on the surface, and the underside is golden brown. Flip carefully and cook for another 1-2 minutes until golden.

Transfer the cooked pancakes to a plate. You can keep them warm in a low oven (around 200°F / 95°C) while you finish cooking the remaining batter. Serve your Fluffy Buttermilk Pancakes Stack warm with your favorite toppings such as maple syrup, fresh berries, or a dollop of whipped cream.