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Easy Buttermilk Pancake Recipe
Ingredients
- 2 cups all-purpose flour
- 2 tablespoons sugar
- 2 teaspoons baking powder
- 3/4 teaspoon baking soda
- 1/2 teaspoon salt
- 2 cups buttermilk
- 1/3 cup milk
- 2 large eggs
- 1/4 cup butter or margarine, melted
- Butter, vegetable oil or shortening, for frying
Heat oven to 200° F. Combine flour, sugar, baking powder, baking soda and salt in a large bowl. Whisk until blended. Combine buttermilk, milk, eggs and melted butter in a medium bowl. Whisk until blended.
Heat a large nonstick griddle over medium-high heat. When the griddle is hot, add the buttermilk mixture to the dry ingredients; vigorously mix the batter with a wooden spoon until blended. If lumps of flour are visible, that's okay.
Reduce heat to medium and grease your griddle with butter, oil or shortening. Using a ladle or a 1/3-cup dry measuring cup, pour spoonfuls of batter a few inches apart onto the hot greased griddle. Cook until small bubbles begin to form on the top, about two to three minutes.
Carefully turn pancakes with a flexible spatula, then cook one to two minutes more, until golden brown. Serve immediately with maple syrup, strawberry jam, fresh strawberries, or strawberry syrup, (or keep pancakes warm in the oven until you're ready to serve them). Repeat this process with the remaining batter.
Makes about 14 pancakes.
Tip: The secret to light and fluffy pancakes begins with one simple ingredient: buttermilk. Instead of folding beaten egg whites into the batter (a common method for fluffing up pancakes), use buttermilk. For perfect pancakes just remember these two things: (1. Don't over mix the batter or your pancakes will toughen, and (2. Even though pancakes are served best right off the griddle, you can cook all the batter at once and keep them warm in the oven until you're ready to eat.
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