Ingredients
Scale
- 2 cups all-purpose flour
- 2 tablespoons sugar
- 2 teaspoons baking powder
- 2 teaspoons baking soda
- ½ teaspoon kosher salt
- 2½ cups store-bought buttermilk
- 2 eggs
- ¼ cup butter, melted
- vegetable or coconut oil for the pan
Instructions
- In a bowl, whisk together the flour, sugar, baking powder, baking soda, and kosher salt. Set aside.
- Add the buttermilk and eggs to the dry ingredients and whisk until well combined. Stir in the melted butter.
- Let the batter rest while preheating the griddle or nonstick skillet. Remember not to overmix; small lumps are fine.
- Heat a skillet over medium heat and grease it with a generous tablespoon of oil.
- For each pancake, pour about 1/3 cup of batter onto the skillet. Cook until bubbles appear on the surface and the bottom is lightly browned, about 2-3 minutes.
- Carefully flip the pancake and cook until the second side is golden brown. Serve warm with your favorite toppings.
Last Step:
Please leave a rating and comment letting us know how you liked this recipe! This helps our business to thrive and continue providing free, high-quality recipes for you.Notes
For extra fluffiness, allow the batter to rest for at least 5 minutes before cooking.
Experiment with different toppings such as fruit, syrup, or whipped cream.
Ensure the pan is hot enough before pouring the batter for even cooking.
- Prep Time: 5 minutes
- Cook Time: 20 minutes
- Category: Breakfast
- Method: Griddling
- Cuisine: American
Nutrition
- Serving Size: 2 pancakes
- Calories: 310
- Sugar: 3g
- Sodium: 450mg
- Fat: 14g
- Saturated Fat: 8g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 41g
- Fiber: 1g
- Protein: 6g
- Cholesterol: 70mg