Fluffy Golden Pancakes Recipe with Cultured Buttermilk
A family batch of about twenty-four quarter-cup buttermilk pancakes cooked on a lightly oiled griddle.
Ingredients
Dry mixture
- 420 grams all-purpose flour About 3 1/2 cups, spooned and leveled
- 2 tablespoons granulated sugar
- 1 teaspoon fine salt
- 3 teaspoons baking powder
- 3/4 teaspoon baking soda
Wet mixture
- 3 large eggs
- 2 3/4 cups cultured buttermilk
Cooking
- 1 tablespoon coconut oil Divided across griddle batches
Instructions
- Whisk 420 grams all-purpose flour with sugar, fine salt, 3 teaspoons baking powder, and 3/4 teaspoon baking soda.
- Beat eggs with cultured buttermilk separately. Fold into the flour mixture just until dry pockets disappear and rest 5 minutes.
- Lightly coat a medium-heat griddle with some of the measured oil. Add quarter-cup batter portions with space between them.
- Cook approximately 2–3 minutes until edges set and bubbles remain, turn once, and finish 1–2 minutes until the middle is cooked.
- Repeat with remaining batter, adjusting heat and oil as needed. Expect about 24 pancakes and roughly 30 minutes total griddle time.
Notes
Use cultured buttermilk and the listed reduced leavening quantities. A quarter-cup portion yields about 24 pancakes; cook until no wet batter remains. Batch time varies with griddle capacity.