Buttermilk Pancakes

Name: Buttermilk Pancakes
Prep time: 5 min
Cook time: 15 min
Total time: 20 min
Yield: 16
Cuisine: American
Ingredients: 2 cup All-Purpose Flour (2 cups all-purpose flour); 2 tbsp Granulated Sugar (2 tablespoons sugar); 2 tsp Baking Powder (2 teaspoons baking powder); 2 tsp Bicarbonate of Soda (2 teaspoons baking soda); ½ tsp Kosher Salt (½ teaspoon kosher salt); 2 ½ cup Buttermilk (2½ cups store-bought buttermilk (not a buttermilk substitute)); 2 pieces Egg (2 eggs); ¼ cup Unsalted Butter (¼ cup butter, melted); 0 pieces Vegetable Oil (vegetable or coconut oil for the pan)

Buttermilk Pancakes - Breakfast (American)

20 minAmerican

Servings16

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Vegetarian
Pescatarian
Halal

Steps

1Whisk together the flour, sugar, baking powder, baking soda, and kosher salt and set aside. Add the buttermilk and the eggs, whisk to combine, and then add the butter.
2Whisk once more and then let the batter rest while the griddle or pan heats. Be careful not to overbeat the pancake batter, lumps are fine. This is a very thick batter and the pancakes will thin out as they cook on the griddle.
3Heat a flat-bottom nonstick skillet or electric griddle (this is my favorite griddle) over medium heat. Oil the skillet or griddle generously (using about a tablespoon of oil) and then pour about 1/3 cup of batter onto the griddle for each pancake.
4Let cook until the pancakes begin to bubble on top and they are lightly browned on the bottom, about 2-3 minutes. Flip and cook the second side until golden brown. Serve warm with the toppings of your choice.