Best Buttermilk Pancakes
Becky ANTONELLIS
ingredients
- 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
- 4 tablespoons unsalted butter, melted, plus 1/2 teaspoon for griddle
- 1 cup fresh blueberries (optional)
directions
- 1
Heat griddle to 375. Whisk flour, baking powder, baking soda, salt and sugar in a bowl. Add eggs, buttermilk and 4 tablespoons butter; whisk to combine. Batter should have small to medium lumps.
- 2
Heat oven to 175. Test griddle by sprinkling a few drops of water on it. If water bounces and spatters off griddle, it is hot enough. Using a pastry brush, brush remaining 1/2 teaspoon of butter onto griddle. Wipe off excess.
- 3
Using a 4-ounce ladle, about 1/2 cup, pour batter in pools two inches apart. Scatter with berries, if using. When the pancakes bubble on top and are slightly dry around edges, about 2 1/2 minutes, flip. Cook until golden on bottom, about 1 minute. Repeat with remaining batter; keep finished pancakes on a heat-proof plate in the oven.
notes
I also add blueberries to my syrup and heat through on the stovetop.
Source: Becky
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