Tall, tender and golden with lightly crisp edges — this is the cosy stack that makes any morning feel like a treat. No fancy tricks, just one big bowl.
In a large bowl, whisk together the flour, sugar, baking powder, baking soda and salt.
In a jug, whisk the buttermilk, egg, melted butter and vanilla until smooth.
Pour the wet into the dry and stir just until combined. A few lumps are perfect — overmixing makes flat pancakes. Rest the batter 5 minutes.
Heat a lightly buttered pan on medium. Pour ¼ cup batter per pancake. Cook until bubbles form on top and the edges look set (~2 min), then flip and cook 1–2 minutes more.
Keep warm in a low oven while you cook the rest. Serve tall with butter, maple syrup and berries.
Watch a much younger me making this exact recipe!