These fluffy buttermilk pancakes are extra moist and flavorful thanks to the brown sugar and vanilla. Whenever I used to make pancakes, they'd never turn out how I wanted them to. Unless you have a griddle (honestly who has space for that in NY), it's easy for the batter to overcrowd the pan. This can lead to uneven browning and not enough room for a proper flip, so you end up with sad looking pancakes. I've found it better to cook them 1 by 1 and make them on the larger side to cut down the time you have to stand over the stove. These are perfect for a low key Sunday morning and are best enjoyed with a mimosa in hand. —Look Cook
Melt the butter in your microwave for about 30 seconds.
In a large bowl, whisk together the flour, baking powder, baking soda, and salt. I like to use a chopstick to level out the dry ingredients, but do whatever works for you.
In a separate bowl, add the light brown sugar and break it up with your hands a bit to get the clumps out. Then add the buttermilk, egg, vanilla extract, and melted butter. Mix that all together and add it to the bowl with the dry ingredients. Whisk until everything is just combined (lumps are totally ok!)
Heat a nonstick pan over medium heat for 5 minutes. Use this time to let the batter rest/clean up/make some bacon or whatever. Then turn the heat down to medium low-ish – every stove is different, so you may need to play around to figure out what works best. Wipe a bit of vegetable oil on the pan with a paper towel, then use a 1/2 cup to pour the batter. It should roughly form a 5" circle – you can use a spoon to reshape it if the batter isn't cooperating. You'll know it's ready to flip when lots of bubbles rise and pop on the surface and the pancake is golden brown, about 2-3 minutes. Flip it over and cook the other side until golden brown as well.
This recipe makes 4 big pancakes (6 just happen to make for a better photo). Eat them with your favorite fruit or better yet smear on some butter, and pour on all of the maple syrup.