This is the lightest and fluffiest pancake recipe I've ever cooked, although it does require fresh buttermilk!
– 3 cups all-purpose flour– 3 tablespoons white sugar– 3 teaspoons baking powder– 1 ½ teaspoons baking soda– ¾ teaspoon salt– 3 cups buttermilk– ½ cup milk– 3 egg– ⅓ cup butter, melted
Ingredient
Direction
1
In a large bowl, mix flour, sugar, baking powder, soda, and salt. Mix buttermilk, milk, eggs, and melted butter in another basin. Keep the mixes separate until cooking.
2
Heat a lightly greased griddle or pan on medium-high. Water that beads and sizzles when flicked over the surface is ready.
3
Pour the wet mixture into the dry ingredients and mix with a wooden spoon or fork until barely combined. You want lumpy batter.
4
Use 1/2 cup of batter per pancake on the preheated griddle. Cook 1–2 minutes until bubbles emerge, then flip and brown the other side with a spatula. Reuse batter.