Directions 7 steps | 30 Minutes
Measure and prep all ingredients.
In a large bowl, whisk together the all-purpose flour, granulated sugar, baking powder, baking soda and salt.
In a medium mixing bowl, whisk together the buttermilk, extra-large eggs, melted unsalted butter and vanilla extract.
Add the buttermilk mixture to the flour mixture and stir just until combined. Do not overmix.
Heat a large nonstick skillet or a nonstick griddle. Lightly grease the pan with cooking spray or melted butter. Use a disher to add ¼-⅓ cup of batter to the griddle. Cook until the edges are set, about 2-3 minutes.
Flip the pancakes and cook for another 1-2 minutes or until the bottoms are browned. Repeat with the remaining batter.
Serve immediately topped with butter and maple syrup. Enjoy!