Add all dry ingredients to a bowl.
In a measuring cup, whisk the buttermilk, vanilla extract, eggs and melted butter until smooth.
Add the buttermilk mixture to the dry ingredients by folding it in with a spatula moving in a figure of eight. Attention: Don’t overmix it otherwise you will get dense pancakes.
Melt a bit of butter in a pan over low to medium heat. When the butter begins to bubble, add a 2/3 of a ladle of the batter to the pan.
Cook until the bottom is golden brown and the top side slightly bubbles. Flip the pancake and cook until the underside is golden brown.
Repeat
I like stacking three smaller pancakes: a pancake, some Greek yoghurt, a few blueberries, a bit of maple syrup and then do the next layer. But my personal Pancake Day favourite is crushed up mini creme eggs that slightly melt and fresh strawberries.
