Growing up, Saturday morning meant fresh homemade pancakes. We were faithful to the Joy of Cooking griddle cakes recipe. They were always perfect. When I began carrying on the tradition in my own home, I never had consistent results with the recipe. So I hunted for a new recipe. These pancakes quickly became our new favorite (sorry mom!). This recipe produces extremely tender, moist and fluffy pancakes. Best of all it uses only one bowl!
The trick to getting wonderful pancakes is do not over mix. You want some small and medium lumps in the batter. Without those lumps you will get flat and dense pancakes.
Best Buttermilk Pancakes
Makes about 18 medium sized pancakes
This recipe can easily be halved or doubled
2 Cups all-purpose flour
2 Tsp baking powder
1 Tsp baking soda
1/2 Tsp kosher salt, or a little less table salt
3 Tbsp Sugar
2 Large eggs, lightly beaten
3 Cups buttermilk**
4 Tbsp melted butter, plus a little additional for brushing on griddle
**If you do not have buttermilk on hand you can make your own! In a measuring cup add 1 tablespoon white vinegar or lemon juice, then add enough milk to bring volume up to 1 cup. Let stand about 5 minutes before using.
Preheat an electric griddle to 375 or medium-high heat. In a medium bowl, whisk together the flour, baking powder, baking soda, salt, and sugar. Add the eggs, buttermilk, and butter. Whisk to combine. Do not over mix- there should be small to medium lumps in the batter.
Brush the griddle with a small amount of butter. Ladle your batter onto the griddle. When batter starts to become bubbly and slightly dry around the edges, about 2-3 minutes, flip them over. Cook until golden brown on the bottom, about 1 minute.
**Keep your pancakes warm by preheating your oven to 175 degrees and putting your cooked pancakes on a plate in the oven.
Adapted from Martha Stewart’s Original Classics Cookbook Via Smitten Kitchen