Sift the flour with the baking powder, then add the salt and sugar. Mix well.

Melt the butter and let it cool slightly.

In a separate bowl, mix the buttermilk with the eggs and the vanilla extract.

Make a well in the center of the dry ingredients and pour in the liquid mixture along with the melted butter.

Mix using a spoon, without whisking. There’s no need to get a smooth batter. It should remain thick and slightly lumpy.

Heat a pan over medium heat, then lightly brush it with butter.

Pour a small ladle of batter into the center of the pan. You can also use an ice cream scoop to portion the batter.

The batter will spread slightly. Gently smooth the top with the back of a spoon while keeping a nice round shape.

Flip the pancake as soon as small bubbles appear on the surface and the edges start to set, after about 1 to 2 minutes, as shown in the photo below. You can also refer to the video. Pancakes cook very quickly, so don’t let the top dry out completely before flipping.

Let the other side cook for 1 to 2 minutes, until golden, then remove the pancake using a silicone spatula and place it on a plate.

Cook the remaining batter the same way, adding a small knob of butter to the pan each time.

For blueberry pancakes, add a few fresh or frozen blueberries directly to the batter just before cooking.

Serve the pancakes hot, generously drizzled with maple syrup and topped with a knob of butter. Enjoy!