When Susan and I would visit our maternal grandparents, our grandfather would always make us buttermilk pancakes in the morning. He seemed to love doing it and we certainly loved eating them. I hadn’t had them homemade since until Heather and I visited with Chris and Steve Burnett a couple of weeks back on our trip to Florida. Surprisingly, I had never made buttermilk pancakes before. All of my adult life, Krusteaz or some other pre-made mix was always good enough. Not unexpectedly, they turned out great. This is the buttermilk pancake recipe that I followed.
A very light and fluffy pancake recipe that requires fresh buttermilk.
- 3 c all-purpose flour
- 3 T granulated white sugar
- 3 t baking powder
- 1⅓ t baking soda
- ¾ t Kosher salt or sea salt
- 3 c buttermilk
- ½ c milk or half and half
- 3 eggs
- ⅓ c butter (melted)
- Mix the dry ingredients. Combine flour, sugar, baking powder, baking soda, and salt in a large bowl.
- Mix the wet ingredients. Beat the buttermilk, milk, eggs, and melted butter together in a separate bowl. Do not combine the wet and dry ingredients until right before you cook the pancakes.
- Make the pancakes. Add the wet ingredients to the dry ingredients and mix with a wooden spoon or fork until the mixtures are just-blended. Scoop the batter onto a hot, oiled griddle (with butter) and cook until the pancake is bubbly on the top. Flip with a spatula and cook until both sides are brown.