Description
A simple recipe for thick, light, and airy buttermilk pancakes made from scratch, perfect for a weekend breakfast.
Ingredients
Scale
- 2 cups all-purpose flour
- 2 tablespoons granulated sugar
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 1 teaspoon salt
- 2 cups buttermilk
- 2 large eggs
- 4 tablespoons unsalted butter, melted, plus more for the griddle
Instructions
- Combine the flour, sugar, baking powder, baking soda, and salt in a large bowl. Whisk them together well.
- In a separate medium bowl, whisk together the buttermilk and eggs until combined.
- Pour the wet ingredients into the dry ingredients. Gently whisk until just combined. Do not overmix; a few lumps are fine.
- Stir in the 4 tablespoons of melted butter. Let the batter rest at room temperature for 5 minutes.
- Heat a lightly oiled griddle or large non-stick skillet over medium heat. Lightly grease the surface with butter or cooking spray.
- Pour about 1/4 cup of batter onto the hot griddle for each pancake.
- Cook for 2 to 3 minutes per side. You know it is time to flip when bubbles appear on the surface and the edges look set.
- Flip the pancakes and cook the second side until golden brown, about 1 to 2 minutes more.
- Serve immediately with your favorite toppings.
Notes
- For extra fluffy pancakes, do not stir the batter after it rests.
- If you do not have buttermilk, mix 2 tablespoons of white vinegar or lemon juice into 2 cups of regular milk and let it sit for 5 minutes before using.
- Keep finished pancakes warm in a single layer on a baking sheet in a 200F oven while you cook the remaining batter.
- Prep Time: 10 min
- Cook Time: 15 min
- Category: Breakfast
- Method: Griddling
- Cuisine: American
Nutrition
- Serving Size: 1 pancake
- Calories: 190
- Sugar: 4
- Sodium: 350
- Fat: 7
- Saturated Fat: 4
- Unsaturated Fat: 3
- Trans Fat: 0
- Carbohydrates: 27
- Fiber: 1
- Protein: 7
- Cholesterol: 55