These are delicious tender pancakes that are really meant to be eaten in a stack with a big drizzle of honey or syrup and maybe a pat of butter. We also like them with powdered sugar and strawberries on top. They are quite yummy and easy to make. Try them!
Tender Buttermilk Pancakes
I make a half-batch for the kids and myself and we usually have a couple left over. The next day I pop one in the toaster and eat it with peanut butter and jelly on top...yum!
2 cups all-purpose flour
2 teaspoons baking powder
1 teaspoon baking soda
1/2 teaspoon kosher salt
3 tablespoons sugar
2 large eggs, lightly beaten
3 cups buttermilk
4 tablespoons unsalted butter, melted, plus 1 tablespoon extra for brushing griddle
Preheat an electric griddle to 375°F, or place a griddle pan or cast-iron skillet over medium-high heat. Whisk together the flour, baking powder, baking soda, salt, and sugar in a medium bowl. Add the eggs, buttermilk, and 4 tablespoons melted butter, and whisk to combine. The batter should have small to medium lumps. Do not overmix.
Rub the pan or griddle with the extra butter. Spoon/pour about 1/4 cup batter in pools 2 inches apart. When the pancakes have bubbles on top and are slightly dry around the edges, about 2 1/2 minutes, flip them over. Cook until golden on bottom, about 1 minute.
Rub the pan or griddle with the extra butter. Spoon/pour about 1/4 cup batter in pools 2 inches apart. When the pancakes have bubbles on top and are slightly dry around the edges, about 2 1/2 minutes, flip them over. Cook until golden on bottom, about 1 minute.
