Ingredients
-
1 1/2
-
3 1/2
-
1
-
1
-
1 1/4
-
1
-
3
-
-
-
-
-
-
-
-
Directions
Discover the best buttermilk pancakes with our good old-fashioned recipe. For years, I used Krusteaz Buttermilk pancake mix with great success, but I’m so glad I ventured to try this homemade recipe! Now, I’m sharing it so you can enjoy them too.
To make the best buttermilk pancakes, use a small or medium ice cream scoop to pour the batter onto the griddle for consistent, perfect pancakes every time. Feel free to enhance the batter with your favorite fruits, chocolate chips, or even trail mix.
A tip for perfect pancakes every time: prepare the batter the night before to let the flavors blend and improve. And remember, the first pancake or two might need to be sacrificed until the griddle reaches the ideal temperature.
Thank you to the original source, Aunt Martha, for this fantastic recipe. This recipe has earned a treasured spot in my breakfast cookbook. One final tip: letting the batter rest for about 10 minutes makes it even thicker and fluffier.
Try this recipe, and you’ll agree that it creates the best buttermilk pancakes you’ve ever tasted!
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Steps
|
1
Done
|
In a Large Bowl, Sift Together the Flour, Baking Powder, Salt and Sugar. |
|
2
Done
|
Make a Well in the Center and Pour in the Milk, Egg, and Melted Butter; Mix Until Smooth. |
|
3
Done
|
Heat a Lightly Oiled Griddle or Frying Pan Over Medium High Heat. |
|
4
Done
|
Pour or Scoop the Batter Onto the Griddle, Using Approximately 1/4 Cup For Each Pancake. |
|
5
Done
|
Brown on Both Sides and Serve Hot. |
