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Classic Buttermilk Pancakes

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A straightforward recipe for fluffy, tender buttermilk pancakes, perfect for a weekend breakfast or brunch.

Ingredients

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  • 2 cups all-purpose flour
  • 2 tablespoons granulated sugar
  • 2 teaspoons baking powder
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 3/4 cups buttermilk
  • 2 large eggs
  • 1/4 cup unsalted butter, melted

Instructions

  1. In a large bowl, whisk together the flour, sugar, baking powder, baking soda, and salt.
  2. In a separate medium bowl, whisk together the buttermilk and eggs.
  3. Pour the wet ingredients into the dry ingredients and stir until just combined. Do not overmix; a few lumps are okay.
  4. Gently stir in the melted butter.
  5. Let the batter rest for 5-10 minutes.
  6. Heat a lightly oiled griddle or frying pan over medium-high heat.
  7. Pour or scoop about 1/4 cup of batter onto the hot griddle for each pancake.
  8. Cook for 2-3 minutes per side, or until golden brown and cooked through.
  9. Serve immediately with your favorite toppings.

Notes

  • For extra fluffy pancakes, ensure your baking powder and baking soda are fresh.
  • If you don’t have buttermilk, you can make a substitute by adding 1 tablespoon of white vinegar or lemon juice to 1 3/4 cups of milk and letting it sit for 5 minutes.
  • Avoid overmixing the batter to keep your pancakes tender.

Nutrition

Find it online: https://carlacooking.com/buttermilk-pancakes-fluffy-tender-recipe/