Amazing Buttermilk Pancakes From Scratch

Have you ever wanted to make amazing buttermilk pancakes from scratch just like the restaurants? Pancakes are the best of all breakfast food because they taste great and go with everything. Fluffy, crispy, salty, sweet — what’s not to love? A lot of the joy comes from pancakes’ versatility — you can top them with just about any fruit or nut or syrup you can think of, which means that no matter your mood or cravings, there’s a pancake out there for you! Here is how to make them right every time, whether it’s a relaxed Sunday morning or a busy weekday.

Ingredients

2 cups all-purpose flour
3 tablespoons sugar
1½ teaspoons baking powder
1½ teaspoons baking soda
1¼ teaspoons kosher salt
2½ cups buttermilk
2 large eggs
3 tablespoons unsalted butter (for the pan)

First Step to Amazingness!

Heat a large cast iron pan or griddle over low heat for about 5 minutes while you gather your ingredients and tools. With a whisk mix the flour, sugar, baking powder, baking soda and kosher salt together in a bowl. Afterwords make a well in center of the dry ingredients, this can easily be done with your whisk. Crack eggs into buttermilk and whisk it together then pour the buttermilk mixture into well. Finally using a whisk once again, move from the top down and from the center of the well outwards until everything is incorporated. It will take less than five minutes and your pancake batter mixture is finished! We can keep this batter in the fridge for a few hours as long as it remains covered.

Preparing For Amazing Smells!

Once your batter mixture is complete. Add 1 tablespoon butter (Butter can be replaced with oil) to the skillet you had warming up on low heat. Then turn heat up to high, and using a measuring cup pour ⅓ cup batter into the skillet. If you’re working with a large cast-iron pan or griddle, repeat once or twice, taking care not to overcrowd the cooking surface.