Directions
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Preheat your oven to 350°F (175°C) and grease a 9×9-inch baking dish.
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In a large bowl, whisk together the flour, sugar, baking powder, baking soda, and salt.
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In a separate bowl, mix the buttermilk, egg, melted butter, and vanilla extract.
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Pour the wet ingredients into the dry ingredients and stir until just combined.
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Pour the batter into the prepared baking dish and spread it evenly.
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Bake for 20-25 minutes or until the top is golden-brown and a toothpick inserted into the center comes out clean.
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While the pancakes are baking, prepare the vanilla sauce. In a small saucepan, combine milk, sugar, and cornstarch.
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Cook over medium heat, stirring constantly, until the mixture thickens and comes to a gentle boil.
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Remove from heat and stir in butter and vanilla extract.
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Once the pancakes are done, let them cool slightly before slicing into squares.
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Serve warm with the vanilla sauce drizzled over the top.
Variations & Tips
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For a fruity twist, add a handful of blueberries or sliced strawberries to the batter before baking.
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If you prefer a nutty flavor, sprinkle some chopped pecans or walnuts on top before placing the dish in the oven.
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For those who enjoy a bit of spice, a dash of cinnamon or nutmeg can be added to the batter.
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If you’re catering to a gluten-free diet, simply substitute the all-purpose flour with a gluten-free flour blend.
Enjoy making these fluffy, golden-brown baked pancakes with sweet vanilla sauce! They’re a perfect dish to bring warmth and joy to any breakfast or brunch. Let me know if you need any adjustments!
