There’s something about these pancakes in particular that got to me. They’re the kind of pancakes you could eat without a topping, with the vanilla creating the right amount sweetness.
Optional: preheat oven to 200F degrees to keep cooked pancakes warm whilst others and being baked.
In a large bowl, whisk together the egg, buttermilk, vanilla and butter. Add the flour, sugar, baking powder, baking soda and salt. Stir until just combined. The batter may be a bit lumpy.
Heat a griddle pan or a cast iron skillet over medium to high heat. If you're using pancake circles like I did, spray them with cooking spray.
Add a teaspoon of oil or a dab of butter and heat through or spray the griddle. Add 2 heaping tablespoons of batter to the pan or enough batter to fill half way up the pancake circles.
Heat until bubbles form and start to pop.
Carefully flip over and cook through.
Place cooked pancakes on an oven proof plate and let rest in a 200 degree F oven while you fry the rest of the pancakes.
Top pancakes with maple syrup or blueberry sauce sweetened with a dash of powdered sugar.
Blueberry Topping
Combine all ingredients in a saucepan over medium-high heat. Bring to a simmer, and cook until berries break down, about 4 minutes. Let cool, then refrigerate, covered, until cold (or up to 2 weeks).