Best Buttermilk Pancakes
Fluffy, golden, and melt-in-your-mouth delicious — these buttermilk pancakes are the ultimate breakfast indulgence. Made with tangy buttermilk for that perfect tender crumb, they cook up with crisp edges and pillowy centers. Stack ’em high, drizzle with warm buttermilk syrup, and prepare for the best pancakes of your life.
Ingredients
- 1 teaspoon Salt
- 2 teaspoons Baking Powder
- 1 teaspoon Baking Soda
- 2 Cups Flour (sifted)
- 2 Tablespoons Sugar
- 2 Eggs (slightly whisked)
- 2 Cups Buttermilk
- 2 Tablespoons Butter (unsalted and melted)
Instructions
- 1
Preheat a griddle to medium heat.
- 2
In a medium bowl, whisk together the salt, baking powder, baking soda, flour and sugar.
- 3
In a separate bowl, whisk together the eggs and buttermilk.
- 4
Switch to a wooden spoon and make a well in the middle of the dry ingredients.
- 5
Pour in the wet ingredients and stir until almost completely combined.
- 6
Once the flour is almost incorporated add the butter and fold together.
- 7
Please remember, the more you stir pancakes the more flat and tough they will be so please mix until a few streaks of flour are remaining.
- 8
Butter the griddle and scoop 1/3 cup of batter and cook until bubbles begin to form, flip and cook until golden.
- 9
Serve immediately.
Cook it from the original
This recipe comes from ohsweetbasil.com. Their page has the author’s own photos, notes and tips — the best place to cook it from.
Open the recipe on ohsweetbasil.com