In a large mixing bowl, combine 1 cup of all-purpose flour, 2 tablespoons of granulated sugar, 1 teaspoon of baking soda, ½ teaspoon of salt, and 1 teaspoon of baking powder. Use a whisk to mix these dry ingredients thoroughly.

In a separate medium bowl, crack 1 large egg and add 1 cup of buttermilk. Whisk until the egg is fully integrated with the buttermilk.

Gently pour the wet mixture into the bowl of dry ingredients, and stir until just combined. It’s okay if the batter is a bit lumpy.

Set a non-stick griddle or frying pan over medium heat and preheat it to approximately 350°F (175°C). Lightly grease the surface with vegetable oil.

Allow the batter to sit for 5 to 10 minutes while the griddle heats up.

Once the griddle is hot, pour about ¼ cup of batter onto the surface for each pancake, and cook for approximately 2-3 minutes until bubbles form.

Carefully flip each pancake and continue cooking for another 1-2 minutes until golden brown on both sides.

Serve your fluffy pancakes immediately, stacked high, with butter and maple syrup.