Everyone needs a good, dependable pancake recipe in their life. This recipe is my go-to for all of life’s pancake emergencies. It makes delicious, fail-proof stacks that are golden brown, fluffy perfection! These are great especially when you have a houseful, because they come together quickly, are really budget-friendly and everyone loves them!
Here’s what you need:
Equipment:
Preparation is a cinch!
Whisk together the dry ingredients well before adding the wet ingredients so that the baking soda, salt, etc,… are evenly distributed. Then, whisk in the buttermilk, eggs and the melted and cooled butter. Whisk the batter until it is just combined. It is okay if there are a few lumps. You just don’t want to over mix because that will give you pancakes that are tough and rubbery.
Preheat a large pan or griddle over medium flame. Wait until the pan is hot before adding the batter, then spray lightly with cooking spray. I use a 1/3 cup measure to scoop the batter directly onto the pan. This gives me about 15 uniform, 6 inch pancakes. I recommend starting with just one pancake at a time at first, in case the temperature needs adjusting. Then once it is exactly where it needs to be, you can cook multiples to speed things up.
Cook the pancakes for about 2 minutes on each side. You will know they are ready to flip when the uncooked side is covered with tiny bubbles.
Serve pancakes hot with your favorite toppings.
Of course maple syrup is always a must, but I also like to offer other additional toppings like my Mixed Berry Compote (my favorite), Simple Strawberry Sauce or Peach Sauce!
Keep leftover pancakes refrigerated in an airtight container or sealed Ziplock bag, or freeze for up to 3 months!
Other recipes to try:
- Super Easy Honey Cinnamon Muffins
- Piña Colada Pancakes with Rum Pineapple Syrup
- Pecan Praline French Toast
Perfect Buttermilk Pancakes
Ingredients
- 2 cups all purpose flour
- 1/2 tsp kosher salt
- 2 tsp baking powder
- 1/2 tsp baking soda
- 2 tbsp granulated sugar
- 2 1/2 cups buttermilk
- 2 eggs
- 4 tbsp unsalted butter melted and slightly cooled
Instructions
- Whisk together the flour, sugar, salt, baking soda and baking powder in a large bowl. Whisk in the buttermilk, eggs and melted butter until just combined.Heat a large pan or griddle over medium heat. Do not add the batter until the pan is hot. Spray with cooking spray. Use a 1/3 cup measure to scoop the batter onto the pan. Cook pancakes for about 2 minutes on each side. You will know they are ready to flip when the raw side has formed small bubbles all over.Serve hot. Freeze extras for up to 3 months.
So good!