Total Time
25mins
Prep 10 mins
Cook 15 mins

The key to fluffy pancakes is not to overmix the batter; it should not be beaten smooth. If serving these pancakes with bacon, reserve half a teaspoon of bacon drippings to grease the griddle instead of butter. Serve with Raspberry Syrup, if desired.

Ingredients Nutrition

Directions

  1. Heat griddle to 375 degrees. Whisk together flour, baking powder, baking soda, salt, and sugar in a medium bowl. Add eggs, buttermilk, and 4 tablespoons butter; whisk to combine. Batter should have small to medium lumps.
  2. Heat oven to 175 degrees. Test griddle by sprinkling a few drops of water on it. If water bounces and spatters off griddle, it is hot enough. Using a pastry brush, brush remaining 1/2 teaspoon of butter or reserved bacon fat onto griddle. Wipe off excess.
  3. Using a 4-ounce ladle, about 1/2 cup, pour pancake batter, in pools 2 inches away from one other. When pancakes have bubbles on top and are slightly dry around edges, about 2 1/2 minutes, flip over. Cook until golden on bottom, about 1 minute.
  4. Repeat with remaining batter, keeping finished pancakes on a heatproof plate in oven. Serve warm.
Most Helpful

4 5

These have great flavor, but found them to be too thin. 3 cups buttermilk to 2 cups flour was too much liquid. Will try them with less buttermilk next time. Made for Fall 2012 PAC game.

5 5

We really enjoyed these pancakes. Great taste and texture. I also made only half the recipe. Thanks for sharing. Made for Spring PAC 2012.

5 5

Hubby gives his thumbs up! We liked that these are not heavy-must be the Swede in us. TY for posting, FullyClothedChef.