My friend from Poland introduced my grandmother from the South to this dish, and she couldn’t get enough of it!

In a large bowl, whisk together the flour, sugar, baking powder, baking soda, and salt.

In another bowl, combine the buttermilk, eggs, melted butter, and vanilla extract. Whisk until well blended.

Pour the wet ingredients into the dry ingredients and stir gently until just combined. Be careful not to overmix; it’s okay if there are a few lumps.

Heat a non-stick skillet or griddle over medium heat. Lightly grease with butter or cooking spray.

Pour 1/4 cup of batter onto the skillet for each pancake. Cook until bubbles form on the surface and the edges look set, about 2-3 minutes.

Flip the pancakes and cook for another 1-2 minutes, until golden brown and cooked through.

Repeat with the remaining batter, greasing the skillet as needed.

Serve the pancakes warm with your choice of toppings.

For a fun twist, try adding a handful of chocolate chips or blueberries to the batter before cooking. If you have picky eaters, you can also offer a variety of toppings like peanut butter, honey, or yogurt. For a healthier option, substitute half of the all-purpose flour with whole wheat flour. You can also add a pinch of cinnamon or nutmeg for extra warmth and flavor.