Buttermilk Pancakes
Enjoy warm, fluffy buttermilk pancakes perfect for breakfast, brunch, or a midnight snack.
Ingredients
Dry Ingredients
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- ½ teaspoon salt
- 3 tablespoons granulated sugar
Wet Ingredients
- 2 large lightly beaten eggs
- 3 cups buttermilk
- ¼ cup melted unsalted butter
Instructions
Preparation
- Preheat the griddle to 375 degrees Fahrenheit and spray it with nonstick cooking spray.
- In a large bowl, whisk together the dry ingredients: flour, baking powder, baking soda, salt, and sugar.
- Add the wet ingredients: eggs, buttermilk, and melted butter to the dry ingredients. Mix until all ingredients are incorporated, leaving it slightly lumpy.
Cooking
- Pour about ½ cup of batter onto the hot griddle. Cook until edges start to set and small bubbles form on top, about 2 minutes.
- Flip the pancake and cook the other side until golden brown, about 2 more minutes.
- Repeat the process with the remaining batter.
Serving
- Serve pancakes warm, stacked high, drizzled with maple syrup or buttermilk syrup and topped with fresh fruit.
Notes
Don’t overmix the batter, check the griddle temperature before cooking, and try adding mix-ins like chocolate chips or fruits for variation. Store leftovers in an airtight container in the refrigerator for up to 2 days or freeze for up to a month.