Description
Make tall, light, and airy pancakes from scratch using this simple buttermilk recipe for the best breakfast.
Ingredients
Scale
- 1 3/4 cups all-purpose flour
- 2 tablespoons white sugar
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 3/4 cups buttermilk
- 2 large eggs
- 4 tablespoons unsalted butter, melted
Instructions
- In a large bowl, whisk together the flour, sugar, baking powder, baking soda, and salt.
- In a separate medium bowl, whisk the buttermilk and eggs together.
- Pour the wet ingredients into the dry ingredients. Mix gently until just combined. Do not overmix; a few lumps are fine.
- Gently whisk in the melted butter.
- Heat a lightly oiled griddle or large non-stick pan over medium heat. The pan is ready when a drop of water sizzles immediately.
- Pour 1/3 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 and cook for another 1 to 2 minutes until golden brown and cooked through.
- Serve immediately with your favorite toppings.
Notes
- For extra fluffy pancakes, let the batter rest for 5 minutes before cooking.
- Use a measuring cup with a spout to pour uniform pancakes.
- Keep cooked pancakes warm on a baking sheet in a 200°F oven while you finish the batch.
- Prep Time: 10 min
- Cook Time: 15 min
- Category: Breakfast
- Method: Griddling
- Cuisine: American
Nutrition
- Serving Size: 2 pancakes
- Calories: 280
- Sugar: 7
- Sodium: 450
- Fat: 10
- Saturated Fat: 6
- Unsaturated Fat: 4
- Trans Fat: 0
- Carbohydrates: 40
- Fiber: 2
- Protein: 9
- Cholesterol: 75