Ingredients

• 1-1/2 cups (375 mL) all-purpose flour
• 3 tbsp (45 mL) granulated sugar
• 1 tsp (5 mL) baking powder
• 1 tsp (5 mL) baking soda
• 1/4 tsp (1 mL) salt
• 1-3/4 cups (425 mL) buttermilk
• 1 egg
• 2 tbsp (30 mL) butter, melted
• 2 tsp (10 mL) vanilla
• 1 tbsp (15 mL) vegetable oil

• Preparation

  
  
  In large bowl, whisk together flour, sugar, baking powder, baking soda and salt. Whisk together buttermilk, egg, butter and vanilla; pour over dry ingredients. Whisk until combined but still slightly lumpy.
  
  Heat large nonstick skillet or griddle over medium-high heat; lightly brush with some of the oil. Pour batter, scant 1/4 cup at a time, into pan; spread slightly to form pancakes.
  
  Cook until bubbles appear on top, about 3 minutes. Flip and cook until bottoms are golden brown, about 1 minute. Transfer to rimmed baking sheet; cover and keep warm in 250ºF (120ºC) oven.