These pancakes are light, fluffy, and have a slight tang from the buttermilk, making them a perfect breakfast treat.
Ingredients:
- 1 1/2 cups all-purpose flour
- 3 tablespoons granulated sugar
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 1/2 cups buttermilk
- 2 large eggs
- 3 tablespoons melted unsalted butter
- Optional: Butter or oil for the griddle
Instructions:
- Combine Dry Ingredients:
- In a large bowl, whisk together the flour, sugar, baking powder, baking soda, and salt.
- Combine Wet Ingredients:
- In a separate bowl, whisk together the buttermilk, eggs, and melted butter.
- Combine Wet and Dry:
- Pour the wet ingredients into the dry ingredients. Gently whisk until just combined. It’s okay if there are still some lumps. Do not overmix.
- Heat the Griddle:
- Heat a griddle or large skillet over medium heat. Lightly grease with butter or oil.
- Cook the Pancakes:
- Pour about 1/4 cup of batter onto the hot griddle for each pancake.
- Cook until bubbles form on the surface and the edges start to set (about 2-3 minutes).
- Flip the pancakes and cook for another 2-3 minutes, or until golden brown on both sides.
- Serve:
- Serve immediately with your favorite toppings, such as butter, maple syrup, fresh fruit, or whipped cream.
Tips for perfect pancakes:
- Don’t overmix: Overmixing will result in tough pancakes. Mix until the wet and dry ingredients are just combined.
- Hot griddle: A properly heated griddle is essential for even cooking and golden-brown pancakes.
- Watch for bubbles: The bubbles that form on the surface of the pancake indicate when it’s time to flip.
- Keep warm: If you’re making a big batch, keep the cooked pancakes warm in a low oven (200°F or 90°C) until ready to serve.
Enjoy your delicious buttermilk pancakes!