Simply the Best Buttermilk Pancakes
Batter does not store well and if it sits, it will make thin pancakes instead of the beautiful thick puffs that come out when the batter is fresh. This makes a big batch. Freeze uneaten pancakes.
- Ready In:
- 3 cups all-purpose flour
- 3 tablespoons white sugar
- 1 1⁄2 teaspoons baking soda
- 3 teaspoons baking powder
- 3⁄4 teaspoon salt
- 3 cups buttermilk, best if room temperature
- 1⁄2 cup milk, slightly more if you want them thinner but don't make batter too thin
- 3 eggs
- 1⁄3 cup butter, melted
- In a large bowl, combine flour, sugar, baking soda, baking powder and salt; stir well. In a separate bowl, stir together buttermilk, milk and melted butter until well combined. Add the eggs to the liquid mixture and whisk until well blended. Add the buttermilk mixture to the flour mixture and stir just until incorporated. Do not over stir.
- Heat a lightly oiled griddle or frying pan over medium high heat. You can flick water across the surface and if it beads up and sizzles, it's ready.
- Pour or ladel the batter onto the griddle, using approximately 1/2 cup for each pancake. Brown on both sides and serve hot.
MY PRIVATE NOTES
Add a Note
RECIPE MADE WITH LOVE BY
JOIN THE CONVERSATION