A cherished family favorite, these pancakes are light, airy, and irresistibly tender, perfect for breakfast or brunch.
Ingredients
Scale:
2 cups all-purpose flour
2 tablespoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
2 tablespoons granulated sugar
2 cups buttermilk
2 large eggs
4 tablespoons unsalted butter, melted
Instructions
In a large mixing bowl, whisk together the flour, baking powder, baking soda, salt, and sugar until well combined.
In another bowl, whisk together the buttermilk, eggs, and melted butter until smooth.
Pour the wet ingredients into the dry ingredients. Stir gently, just until combined. Be careful not to overmix; lumps are okay. This helps to keep the pancakes fluffy.
Preheat a non-stick skillet or griddle over medium heat. Lightly grease with cooking spray or butter.
Pour 1/4 cup of batter onto the skillet for each pancake. Cook until you see bubbles forming on the surface, about 2-3 minutes. The edges should look set, and the bottom should be golden brown.
Flip the pancakes and cook for another 1-2 minutes until golden brown. Adjust the heat as necessary to prevent burning.
Repeat with the remaining batter, greasing the skillet as needed. Serve warm with your favorite toppings.
