No more searching for your favorite pancake recipe. These buttery pancakes will win the taste-test every time, thanks to their fluffy texture and incredible flavor. Buttermilk adds just a little bit of tang, and will make your family wonder, “What IS it that makes this taste so good?” For perfectly golden brown pancakes, make sure your griddle is hot. A non-stick skillet will work great, too. In fact, you can pour the batter straight into the skillet, as they will brown more evenly without oil or butter. Warm syrup and crispy bacon are the perfect accompaniments (aren’t they always?).
1½ cups (6⅜-oz.) all-purpose flour
3 tablespoons granulated sugar
1 teaspoon baking powder
½ teaspoon baking soda
½ teaspoon table salt
1½ cups whole buttermilk
3 tablespoons unsalted butter, melted
2 large eggs
Maple syrup, warmed
How to Make It
Whisk together flour, sugar, baking powder, baking soda, and salt in a large bowl.
Whisk together buttermilk, butter, and eggs in a separate bowl. Add buttermilk mixture to flour mixture, stirring until combined.
Heat a nonstick skillet over medium. Drop batter by ⅓-cupfuls onto hot skillet; cook until bubbles in center pop and edges are golden brown, 2 to 3 minutes. Turn and cook until golden brown, about 1 minute. Repeat procedure with remaining batter. Serve pancakes with warm maple syrup.
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