Perfect Buttermilk Pancakes (better than Ihop!)
Light and fluffy pancakes that practically melt in your mouth!
- Prep Time: 5 minutes
- Cook Time: 15 minutes
- Total Time: 20 minutes
- Yield: about 10 pancakes 1x
Ingredients
2 cups of flour (sifted is best)
1 teaspoon salt
2 teaspoons baking powder
1 teaspoon baking soda
¼ cup sugar
2 eggs
2 cups of buttermilk
2 tablespoons butter, melted
Instructions
Heat a pan or griddle to slightly above medium heat.
In a medium mixing bowl combine the dry ingredients and whisk together well.
In a small bowl or a liquid measuring cup pour the cold buttermilk and whisk the eggs in. Drizzle the melted butter into the cold liquid while whisking. Little beads of butter will form.
Pour the liquid into the dry ingredients and then stir with a wooden spoon till almost mixed completely. A few dry streaks will still be there, don’t over-mix or the pancakes will be tough. The dough will be thick.
Brush a bit of melted butter with a pastry brush onto the pan or griddle and then scoop the batter onto the pan or griddle. Cook till lots of bubbles are popping on top of the pancake and then flip and cook till golden brown.
Notes
Makes about 10-12 medium pancakes
I have found that real butter on the pan makes or breaks the pancake. If you spray it with non-stick spray it just won’t taste the same!
Don’t worry about how thick the batter is, when you scoop it onto the hot griddle or pan and it doesn’t really flatten much, use the scooper or a spoon to kind of move the batter in a circle motion to make them less tall and more like a pancake shape. This sounds weird, but I promise they are going to turn out spectacular.
If you have leftover pancakes, save them! Pop them in the toaster and they’ll be delicious again for another breakfast.
Keywords: Pancakes, Buttermilk Pancakes