Fluffy Pancakes

Whisk all purpose flour, sugar, baking powder, baking soda and salt in a large bowl.

Whisk buttermilk, eggs, butter and vanilla extract together, pour into dry mix and stir gently until just combined. Leave the lumps. Rest for 10 minutes while the pan heats.

Heat a griddle or large nonstick skillet over medium heat and brush with butter. Pour 60 ml of pancake batter per pancake. Cook until bubbles cover the top and the edges look dry, about 2 minutes, then flip and cook 1 to 2 minutes more.

Keep pancakes warm in a low oven as you go. Serve stacked with maple syrup and blueberries.