The Best Buttermilk Pancakes Ever
These delicious buttermilk pancakes are so easy to make and the perfect breakfast any day of the week!
Servings: 7 -ish pancakes
Ingredients
- 1 cup of flour I often use either half or entirely white whole wheat flour
- 1 teaspoon of sugar
- 1/2 teaspoon of baking soda
- 1/2 teaspoon of salt
- 3/4 teaspoon of baking powder
- 1 egg
- 1-2 tablespoons of melted butter or oil
- Low-fat buttermilk probably 1 1/2 to 2 cups, possibly more
Instructions
- Mix the dry ingredients together.
- Add about a cup of buttermilk, the egg, and then the oil or butter (if you melted the butter, make sure to add the buttermilk first, so it doesn't cook the egg!).
- Gently stir the ingredients together, almost folding the dry ingredients on the bottom into the wet ingredients. Add enough buttermilk until it’s the right consistency---you want it to pour/fall off the spoon easily enough but not be runny.
- Heat a griddle or pan (cast iron griddles are awesome, and I've used stainless steel as well) to medium heat, and cook the pancakes for a couple minutes on each side (flip when bubbles start to form in the batter). Serve immediately.
Notes
- This recipe makes enough for a couple people, so double or triple as needed; my hungry family (7 adults) ate a quadruple batch along with eggs and potatoes