Buttermilk Pancake, the best recipe that you will need. If you’re ready to step away from pre-made pancake mixes, then this easy breakfast recipe is for you. Perfectly fluffy every single time. You can add fresh berries, thinly sliced fruit, or even crumbled crisp bacon to this batter for an extra hit of flavor. This recipe can be easily doubled or tripled.
- I recommend using a non-stick skillet, if you have one, just because they are so easy. If you don’t have one, a stainless or even cast iron pan will absolutely work, just be sure to spray or grease the pan between batches so they don’t stick.
- Stay with a medium-low heat while cooking. A heat that is too high will yield pancakes with burnt exteriors and raw centers.
3 cups All-purpose Flour
3 Tbs Sugar
3 tsp Baking Powder
1½ tsp Baking Soda
3/4 tsp Salt
3 cups Buttermilk
½ cup Milk
6 Tbs Butter, melted
1. In a large bowl, combine flour, sugar, baking powder, baking soda, and salt.
2. In a separate bowl, beat together buttermilk, milk, eggs and melted butter.
3. Keep the two mixtures separate until you are ready to cook.
4. Heat a lightly oiled griddle or frying pan over medium-high heat.
5. Pour the wet mixture into the dry mixture, using a wooden spoon or fork to blend.
6. Stir until it's just blended together. Do not over stir!
7. Pour or scoop the batter onto the griddle, using approximately ½ cup for each pancake.
8. Brown on both sides and serve hot.
Cooked pancakes will keep, sealed in freezer bags, for up to 2 days in the refrigerator and up to 1 month in the freezer. Defrost in the refrigerator overnight and reheat in a 350°F oven for 5 minutes.