Best Buttermilk Pancakes
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 3 tablespoons sugar
- 2 large eggs, lightly beaten
- 3 cups buttermilk (or sour milk)
- 4 tablespoons unsalted butter, melted
Level of difficulty Average
Cost Average budget
Combine flour, baking powder, baking soda, salt, and sugar in a medium bowl and whisk or stir with a fork.
In a separate bowl, whisk together the beaten eggs, buttermilk (or sour milk), and the melted butter.
Add the wet ingredients to the dry ingredients and very gently fold them together. Do not overmix; the batter should have small to medium lumps.
For each pancake, pour about 1/2 cup of batter. When pancakes have bubbles on top and are slightly dry around edges, about 2 1/2 minutes, flip them over. Cook until golden on bottom, about 1 minute.