Classic Buttermilk Pancakes


2 cups all-purpose flour
2 tbs sugar
2 tsp baking powder
1 tsp baking soda
1/2 tsp salt
2 eggs
2 cups buttermilk
1/2 cup milk
1/4 cup melted butter


Combine the flour, sugar, baking powder, baking soda, and salt in a large mixing bowl. You will need room to add the wet ingredients, so make sure the bowl is big enough. Combine all the remaining ingredients, the eggs, buttermilk, milk, and butter, in a separate bowl. Now, add the wet ingredients to the dry ingredient all at once, and stir until just blended. Some lumps are OK and the batter will be very thick. Let the batter sit while yuo are heating your skillet or griddle.

Lightly oil a heavy griddle or skillet over medium-high heat (around 375°F). Pour about 1/4 cup portions of the batter onto the hot griddle or skillet, leaving enough space for them to spread. Cook until bubbles begin to rise on the surface of the pancake, 2 to 3 minutes, or the underside is lightly browned. Turn pancake over with a spatula and cook another 2 minutes, or until lightly browned on the remaining side.

Makes 20 to 24 pancakes.

Serve your way, with plenty of room temperature butter, syrup, or anything else you like.

© 2018 by Eric Troy and CulinaryLore. All Rights Reserved. Please contact for permissions.