1. Add vanilla extract to the buttermilk in a medium bowl and set aside.
2. Combine flour, sugar, baking powder, baking soda, and salt in a large mixing bowl.
3. Whisk egg and butter into the vanilla buttermilk.
4. Pour the flour mixture into the wet ingredients and whisk until lumps are gone. Mix just enough to incorporate all the ingredients. Do not over-mix, it will make the pancakes tougher and much less fluffy.
5. Let this mixture rest for 15 minutes (see the Tip below for why). Do NOT stir as it rests, or after it is done resting. The batter will be thick. Trust us on this, by following this rule we’ve had consistently fluffy, delicious pancakes every time!
6. Heat a large skillet over medium heat, and coat well with cooking spray.
7. Pour 1/4 cupfuls of batter onto the skillet, and cook until bubbles appear on the surface.
8. Flip with a spatula, and cook until browned on the other side.

You can add blueberries or chocolate chips to the batter, add to the dry ingredients before combining with the buttermilk mixture.

Serve topped with any of these for added deliciousness:

• Maple Syrup
• Sliced Bananas drizzled with caramel sundae topping and whipped cream
• Sliced strawberries and whipped cream
• Chocolate syrup
• Sprinkled with cinnamon and confectioners sugar

Tip from BakingMad.com, our favorite UK baking site: 

*Before frying your pancake batter, give it a rest. When it’s mixed it activates the gluten and resting the batter allows it to relax, improving the texture. It also allows the starch molecules in the flour to absorb the liquid in the batter, giving it a thicker, more bouncy consistency.