Buttermilk Pancakes
Recipe type: pancakes
Cuisine: breakfast
Prep time: 
Cook time: 
Total time: 
Serves: 8-12 pancakes
  • 1 teaspoon of salt
  • 2 teaspoons of baking powder
  • 1½ teaspoons of baking soda
  • 2 cups of flour
  • 3 tablespoons of sugar
  • 2 eggs, lightly whisked
  • 2 cups of buttermilk
  • 2 tablespoons of unsalted butter, melted and cooled
  1. In a bowl, whisk together the dry ingredients - flour, salt, baking powder, baking soda.
  2. In a separate bowl, whisk together the buttermilk, eggs and cooled butter (do not add hot butter or your eggs will curdle).
  3. Created a well in your dry ingredients, slowly pour in the wet ingredients. With a wooden spoon (not a whisk) slowly combine all the ingredients only mixing until the the flour is incorporated. Do not overmix, your pancakes will be tough and flat.
  4. The batter should still be a little lumpy
  5. Heat your griddle, add butter, and begin to add your pancake mix. We find that our ¼ cup measuring cup is the perfect scoop and creates a great manageable size pancakes. Once you see bubbles begin to appear, carefully flip and finish cooking until golden brown on both sides.
  6. Serve immediately and enjoy
Recipe by at https://graceinthecrumbs.com/2017/03/04/buttermilk-pancakes/