Old Fashioned Buttermilk Pancakes
Equipment
- kitchen scale for precision
- electric griddle optional or use cast iron skillet
- pancake dispenser optional
Ingredients
- 3 cups cultured buttermilk 61g
- 3 large eggs
- ¼ cup salted butter, melted and cooled slightly 56g
- 3 cups unbleached all-purpose flour, spooned and leveled 375g
- ¼ cup granulated sugar 50g
- 1 tsp baking powder
- 2 ½ tsp baking soda
- 1 ½ tsp salt
Instructions
- In a large bowl, whisk flour, sugar, baking powder, baking soda, and salt.
- In a medium bowl, whisk eggs and buttermilk. Slowly drizzle in melted butter, whisking constantly.
- Pour wet ingredients into dry ingredients. Whisk until just combined (some lumps are okay). Let batter rest for 20–30 minutes.
- Preheat a griddle or skillet to 350°F (175°C). Lightly grease.
- Pour ¼ cup batter per pancake. Cook 4–5 minutes until edges set and bubbles form. Flip and cook 2–3 minutes more.
- Serve warm with your favorite toppings.
Notes
- Buttermilk Substitute: Mix 1 Tbsp lemon juice or white vinegar with enough milk to make 3 cups. Let sit 5 minutes. Use 3 tsp baking powder and 1½ tsp baking soda.
- Storage: Refrigerate for up to 5 days or freeze for 3 months.
- Mix-Ins: Add 1 cup blueberries, chocolate chips, or nuts before cooking.
Nutrition
Serving: 2pancakes | Calories: 248kcal | Carbohydrates: 37g | Protein: 8g | Fat: 7g | Saturated Fat: 4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0g | Cholesterol: 71mg | Sodium: 669mg | Potassium: 173mg | Fiber: 1g | Sugar: 8g
Servings: 10
Calories: 248kcal
