Buttermilk Pancakes

Raise your hand if you love pancakes. You did? Great! We can be friends. You didn’t? You can’t sit with us.

For Scooby Doo, it’s Scooby snacks.

For Cookie Monster, it’s cookies.

For me, it’s pancakes.

I’m obsessed. My favorite food – and I really mean it this time – is pancakes. We make them every weekend at my house, and no matter what we add (blueberries, apples, chocolate chips, etc.), we always use the same basic recipe.

I’ve spent years developing the PERFECT pancake batter, and folks, this is it. It just doesn’t get any better. It’s fluffy and moist. Buttery and tender. It’s Heaven on a plate.

Normally, I would say something original like, “Enjoy!” or “Bon Appetit!”, but this time I’m just going to say you’re welcome.

Buttermilk Pancakes

Servings: 8 people

Calories: 440kcal

Print Recipe

Equipment

• griddle

Ingredients

• 4 cups flour
• 1/2 cup sugar
• 1 tablespoon baking soda
• 1 tablespoon baking powder
• 1 tablespoon kosher salt
• 5 cups buttermilk
• 4 eggs
• 6 tablespoons butter melted
• 4 tablespoons butter for griddle

Instructions

• Preheat griddle to 325 degrees.
• Sift together dry ingredients, then create a well and pour in wet ingredients. Mix until just combined.
• Pour 1/2 cup of batter onto a buttered griddle and cook until bubbles form around the edges and the underside is golden. Flip and cook until golden. Replace the butter on the griddle between each pancake.

Nutrition

Serving: 2pancakes | Calories: 440kcal | Carbohydrates: 68.6g | Protein: 14.4g | Fat: 12.8g | Saturated Fat: 7.1g | Cholesterol: 111mg | Potassium: 520mg | Fiber: 1.7g | Sugar: 20.2g | Calcium: 283mg | Iron: 4mg