Fluffy Buttermilk Pancakes Stack

In a large mixing bowl, whisk together the sifted all-purpose flour, granulated sugar, baking powder, baking soda, and salt. Make sure there are no lumps and the ingredients are well combined.

In a separate medium bowl, whisk together the buttermilk, beaten eggs, melted and cooled butter, and vanilla extract until thoroughly blended.

Pour the wet ingredients into the dry ingredients. Stir gently with a whisk or spatula until just combined. Do not overmix; a few lumps are perfectly fine and will lead to fluffier pancakes. Let the batter rest for 5-10 minutes.

Heat a lightly greased non-stick griddle or large frying pan over medium-low heat. Test the heat by sprinkling a few drops of water; they should sizzle and evaporate quickly.

Pour about 1/4 cup of batter per pancake onto the hot griddle. Cook for 2-3 minutes per side, or until bubbles appear on the surface and the edges look set. Flip carefully and cook until golden brown and cooked through.

Transfer cooked pancakes to a plate and keep them warm in a low oven (around 200°F / 95°C) while you cook the remaining batter. Serve immediately with your favorite toppings like maple syrup, fresh berries, or whipped cream.