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Buttermilk Pancakes


  • 2 cups all-purpose flour
  • 3 tablespoons sugar
  • teaspoons baking powder
  • teaspoons baking soda
  • 1 teaspoon salt
  • cups buttermilk
  • 2 large eggs
  • 3 tablespoons unsalted butter, melted
  1. Whisk flour, sugar, baking powder, baking soda and kosher salt together in a bowl. Using the whisk, make a well in the center. Pour the buttermilk into the well and crack eggs into buttermilk. Pour the melted butter into the mixture.
  2. Starting in the center, whisk everything together, moving towards the outside of the bowl, until all ingredients are incorporated. Do not overbeat (lumps are fine).
  3. Heat a large nonstick skillet over low heat for about 5 minutes. Add 1 tablespoon oil or butter to the skillet. Turn heat up to medium–low and using a measuring cup, ladle ⅓ cup batter into the skillet.
  4. Flip pancakes after bubbles rise to surface and bottoms brown, about 2 to 3 minutes. d keep in heated oven until all the batter is cooked and you are ready to serve.

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