Best Buttermilk Pancakes

(1,497)
Yield:
9 6-inch pancakes

The key to light and fluffy buttermilk pancakes from scratch? Don't overmix the batter—it should have small to medium lumps.

Ingredients

  • 2 cups all-purpose flour

  • 2 teaspoons baking powder

  • 1 teaspoon baking soda

  • ½ teaspoon salt

  • 3 tablespoons sugar

  • 2 large eggs, lightly beaten

  • 3 cups buttermilk

  • 4 tablespoons unsalted butter, melted, plus ½ teaspoon for griddle

  • 1 cup fresh blueberries (optional)

Directions

  1. Heat griddle to 375 degrees. Whisk together flour, baking powder, baking soda, salt, and sugar in a medium bowl. Add eggs, buttermilk, and 4 tablespoons butter; whisk to combine. Batter should have small to medium lumps.

  2. Heat oven to 175 degrees. 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 or reserved bacon fat onto griddle. Wipe off excess.

  3. Using a 4-ounce ladle, about 1/2 cup, pour pancake batter, in pools 2 inches away from one other. Scatter with berries, if using. When pancakes have bubbles on top and are slightly dry around edges, about 2 1/2 minutes, flip over. Cook until golden on bottom, about 1 minute.

  4. Repeat with remaining batter, keeping finished pancakes on a heatproof plate in oven. Serve with Cranberry Syrup.

    Best Buttermilk Pancakes

Cook's Notes

If serving with bacon, reserve half a teaspoon of bacon drippings to grease the griddle.

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