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Buttermilk Pancakes

Yields6 Servings

Dry Team
 9 oz All Purpose Flour
 2 tsp Baking Powder
 1 tsp Baking Soda
  tsp Salt
 ¼ cup Sugar
Wet Team
 3 Eggs
 2 cups Buttermilk
 3 tbsp Butter
1

Melt butter and set aside to cool slightly.

2

Mix dry ingredients in a large bowl and whisk to combine.

3

Mix eggs and buttermilk together, whisking to combine, then pour over dry ingredients. Stir just enough to combine. Add melted butter and again stir just enough to combine. Let mixture sit 10 minutes.

4

Heat lightly oiled non-stick skillet or griddle to medium-low heat. Add batter in roughly quarter-cup measures. Cook until brown on first side and bubbles begin to form on the wet side of the cake, about 1-2 minutes. Flip and cook on the other side until pancakes are brown and spring back slightly when pressed, about another 1-2 minutes.

5

Keep pancakes warm on a baking sheet in a 200 degree oven until ready to serve.

Nutrition Facts

Serving Size 3 pancakes

Servings 6