Buttermilk Pancakes
  • Cooking Time: 5-8 min
  • Servings: 5-6
  • Preparation Time: 10 min
  • 3 cups flour
  • 2 1/4 tsp baking powder
  • 1 1/2 tsp baking soda
  • 1 1/2 tsp salt
  • 3 tsp sugar
  • 3 eggs
  • 3 cup buttermilk
  • 6 tbsp melted butter
  1. Mix all dry ingredients together in a bowl.
  2. In a separate bowl beat eggs then add buttermilk and melted butter and mix well.
  3. Stir dry ingredients into egg/buttermilk/butter mixture just enough to mix slightly without leaving too many dry parts, Do not over-stir.
  4. Cook on griddle over medium heat until the tops are bubbly and start to look almost dry looking. Flip over. I do it from the outside and flip in. If you get a little batter on another pancake just scrape it off. Cook second side 1 to 1 1/2 min more and then remove from heat. I put mine on a plate in a warmed oven (175 degrees F) while I make the rest of the batch and serve all at once.
  5. Enjoy!
  6. Note: If buttermilk is not available in your fridge use sour milk.
  7. To sour milk: for every cup of milk use 1 tbsp of vinegar.
Everyone that tries these pancakes raves that they are the best they've ever had!