My oldest daughter LOVES buttermilk pancakes, and after recipe after recipe I’ve finally found the perfect pancakes!!
These are fluffy, moist and extremely delicious 🙂
The batter is slightly thicker than your usual pancake mix, and doesn’t spread out a whole lot on the skillet.
I heated my skillet to 325 degrees and waited for the edges to dry and little bubbles to rise.
1 1/2 C. AP flour
3 heaping T. sugar
1t baking powder
3/4t baking soda
1 LG egg
4T melted butter
1 1/2 C. Buttermilk. (After experimenting with the buttermilk, I have come to the conclusion that REAL buttermilk should be used. Not the homemade milk and vinegar)
mix the dry ingredients together with a whisk
in another bowl whisk the wet ingredients
combine the wet with the dry ingredients (the batter will be on the thicker side and will have a few lumps, that’s OK)
spoon batter onto hot skillet, wait for the edges to dry a bit and bubbles to rise in the pancake, then flip!
This recipe will yield about 12 medium sized pancakes