Buttermilk Pancakes
These fluffy buttermilk pancakes are the perfect way to start your morning, bringing diner-style deliciousness right to your kitchen.
Ingredients
Dry Ingredients
- 2 cups all-purpose flour
- 2 tbsp baking powder
- 1 tsp baking soda
- 2 tbsp sugar
- 1 tsp salt
Wet Ingredients
- 2 large eggs
- 1.5 cups buttermilk Substitute with a mix of milk and vinegar or lemon juice if needed.
- 4 tbsp butter Melted and cooled.
Instructions
Preparation
- In a large bowl, whisk together the dry ingredients: flour, baking powder, baking soda, sugar, and salt.
- In another bowl, whisk together the eggs and buttermilk. Gradually add the melted and cooled butter, mixing gently.
Combining Ingredients
- Pour the wet ingredients into the dry ingredients, and gently fold them together until just combined. The batter should be lumpy.
Cooking
- Heat a lightly buttered griddle or nonstick pan over medium heat.
- Scoop about a quarter cup of batter onto the griddle for each pancake.
- Cook until bubbles form on the surface and the edges look set, then flip and cook for another minute.
Notes
Let the batter rest for five minutes for fluffier pancakes. Ensure the pan is hot before cooking, and don’t overmix the batter for best results. You can freeze leftover pancakes and reheat them in a toaster or microwave.