These fluffy buttermilk pancakes are light, airy, and melt-in-your-mouth delicious—perfect for a comforting breakfast or weekend brunch.

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In a large bowl, whisk together the flour, sugar, baking powder, baking soda, and salt.
In another bowl, whisk the buttermilk, eggs, melted butter, and vanilla extract until well combined.
Pour the wet ingredients into the dry ingredients and stir until just combined. Do not overmix; the batter should be slightly lumpy.
Let the batter rest for 5-10 minutes while heating a nonstick skillet or griddle over medium heat.
Lightly grease the skillet with butter or oil.
Pour 1/4 cup of batter for each pancake onto the skillet. Cook until bubbles form on the surface and the edges look set, about 2-3 minutes.
Flip and cook for another 1-2 minutes until golden brown and cooked through.
Repeat with remaining batter, greasing the skillet as needed.
Serve warm with your favorite toppings.