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Buttermilk Pancakes

Print Recipe
A very light and fluffy pancake recipe that requires fresh buttermilk.
Course Breakfast
Prep Time 15 minutes
Cook Time 10 minutes
Servings 12 5" pancakes

Ingredients

  • 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)

Instructions

  • 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.