Easy Buttermilk Pancakes

My son loves pancakes.  It is his number one requested item.  So I was in search of a delicious, yet easy recipe to make for him.  The recipe had to be easy as he always requests them at the crack of dawn.  So I usually am not 100%.  This recipe is simple and delicious!

Easy Buttermilk Pancakes

In a large bowl whisk together the flour, sugar, baking powder, baking soda and salt.

In a second medium bowl whisk together the buttermilk, eggs and butter. Make sure to allow the butter to cool and slowly add it to the milk/eggs mixture so that the warm butter doesn’t cook the eggs.

Slowly pour the buttermilk mixture into flour mixture. Whisk until just combined. If there are lumps it is ok. You do not want to over mix the ingredients. The more you mix the less fluffy the pancakes are.

At this time I transfer the batter to a measuring cup with a spout.  That way I can easily pour the pancakes.

Pre-heat a griddle to 350 degrees or preheat a skillet over medium heat.

Once the cooking surface is preheated place a desired amount of the batter onto the cooking surface.

The batter will bubble. Once the bubbles pop and the popped holes don’t fill in on themselves it is time to flip the pancakes. Roughly 1-2 minutes.

Once the pancakes are flipped they will rise. Check the bottom for browning. When the bottom is browned, remove the pancakes from the cooking surface and serve.

These are some of the tastiest pancakes I have had in a long time.

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Easy Buttermilk Pancakes

Prep Time

5 mins

Cook Time

5 mins

Total Time

10 mins

 

A easy and quick buttermilk pancake recipe.

Course: Breakfast

Servings: 10 pancakes

Author: Rex

Ingredients

• 2 cups all-purpose flour
• 1/4 cup sugar
• 3 tbs butter melted
• 2.5 tsp baking powder
• 1/2 tsp baking soda
• 1/2 tsp kosher salt
• 2 cups buttermilk
• 2 large eggs

Instructions

1. In a large bowl whisk together the flour, sugar, baking powder, baking soda and salt.
2. In a second medium bowl whisk together the buttermilk, eggs and butter. Make sure to allow the butter to cool and slowly add it to the milk/eggs mixture so that the warm butter doesn't cook the eggs.
3. Slowly pour the buttermilk mixture into flour mixture. Whisk until just combined. If there are lumps it is ok. You do not want to over mix the ingredients. The more you mix the less fluffy the pancakes are.
4. Pre-heat a griddle to 350 degrees or preheat a skillet over medium heat.
5. Once the cooking surface is preheated place a desired amount of the batter onto the cooking surface.
6. The batter will bubble. Once the bubbles pop and the popped holes don't fill in on themselves it is time to flip the pancakes. Roughly 1-2 minutes.
7. Once the pancakes are flipped they will rise. Check the bottom for browning. When the bottom is browned, remove the pancakes from the cooking surface and serve.