Buttermilk Pancakes

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Best Buttermilk Pancakes

 

Makes nine 6-inch pancakes

The key to fluffy pancakes is not to overmix the batter; it should not

be beaten smooth.

 

2 cups all-purpose flour

2 teaspoons baking powder

1 teaspoon baking soda

1/2 teaspoon salt

3 tablespoons sugar

2 large eggs, lightly beaten

3 cups buttermilk

4 tablespoons unsalted butter, melted, plus 1/2 teaspoon for

griddle

 

1. Heat griddle to 375°. 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°. 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 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. 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 warm.