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Buttermilk Pancakes

by Betsy Carter featured in 5 Recipes You Should Know How To Make In Your 20's

Ingredients

for 4 servings

  • 2 cups
    all-purpose flour (250 g)
  • 2 tablespoons
    sugar
  • ½ teaspoon
    kosher salt
  • ½ teaspoon
    baking powder
  • ½ teaspoon
    baking soda
  • 2 cups
    buttermilk (480 mL)
  • 2 eggs
  • 3 tablespoons
    unsalted butter, melted
  • ½ teaspoon
    unsalted butter, plus more to serve
  • maple syrup, to serve

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Preparation

  1. In a bowl, add the flour, sugar, salt, baking powder, and baking soda, and whisk to combine.
  2. In a bowl or measuring cup, whisk the buttermilk, eggs, and melted butter until smooth.
  3. Add the buttermilk mixture to the dry ingredients, gently incorporating with a spatula. Make sure not to overmix, as that will result in dense pancakes.
  4. Add the butter to a pan over medium low heat. Once the butter begins to bubble, add ⅓ cup (80 ml) of batter to the pan.
  5. Cook until the top side begins to bubble and the bottom is golden brown. Flip the pancake and cook until the underside is golden brown. Repeat with the remaining batter.
  6. Enjoy!
 

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