Description
Achieve perfectly fluffy, tender, and tangy pancakes from scratch with this easy-to-follow recipe. Say goodbye to box mixes and hello to your new favorite breakfast!
Ingredients
- 2 cups (240g) all-purpose flour
- 2 tablespoons granulated sugar
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 2 large eggs, at room temperature
- 1 3/4 cups (420ml) buttermilk, at room temperature
- 1/4 cup (56g) unsalted butter, melted and slightly cooled
- Butter or cooking spray, for greasing the griddle
Instructions
- In a large bowl, whisk together flour, sugar, baking powder, baking soda, and salt.
- In a separate medium bowl, whisk together eggs, buttermilk, and melted butter until well combined.
- Pour the wet ingredients into the dry ingredients. Mix gently with a whisk or spatula until just combined. Lumps are okay! Do not overmix.
- Let the batter rest at room temperature for 10-15 minutes while you preheat your griddle.
- Heat a non-stick griddle or cast-iron skillet over medium heat. Lightly grease with butter or cooking spray.
- Pour 1/4 cup of batter per pancake onto the hot griddle. Cook for 2-3 minutes, until bubbles appear on the surface and edges look set.
- Flip and cook for another 1-2 minutes, or until golden brown and cooked through.
- Serve immediately with your favorite toppings.
- Prep Time: 15 mins
- Cook Time: 20 mins