“If you love pancakes, this is the recipe (Fluffy Buttermilk Pancakes) for you. A very light and fluffy pancake that requires fresh buttermilk, but it’s the best I’ve ever made!”
Prep: 15 m Cook: 10 m Ready In 25 m
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FLUFFY BUTTERMILK PANCAKES
To make this Fluffy Buttermilk Pancakes, You’ll need the following Ingredients:
Ingredients:
3 cups all-purpose flour
3 tablespoons white sugar
1 1/2 teaspoons baking soda
3 teaspoons baking powder
3/4 teaspoon salt
3 cups buttermilk
1/2 cup milk
3 eggs
1/3 cup butter, melted
Directions:
1. In a large bowl, combine flour, sugar, baking powder, baking soda, and salt. In a separate bowl, beat together buttermilk, milk, eggs and melted butter. Keep the two mixtures separate until you are ready to cook.
2. Heat a lightly oiled griddle or frying pan over medium-high heat. You can flick water across the surface and if it beads up and sizzles, it’s ready!
3. Pour the wet mixture into the dry mixture, using a wooden spoon or fork to blend. Stir until it’s just blended together. Do not over stir! Pour or scoop the batter onto the griddle, using approximately 1/2 cup for each pancake. Brown on both sides and serve hot.
Pin this recipe to save it in relevant boards, use the Pin button below and enjoy.
Fluffy Buttermilk Pancakes
Fluffy Buttermilk Pancakes
Equipment
- Large Bowl
- Frying Pan
Ingredients
- 3 cups all-purpose flour
- 3 tbsp white sugar
- 3 tsp baking powder
- 1 1/2 tsp baking soda
- 3/4 tsp salt
- 3 cups buttermilk
- 1/2 cup milk
- 3 eggs
- 1/3 cup butter, melted
Instructions
- In a large bowl, combine flour, sugar, baking powder, baking soda, and salt. In a separate bowl, beat together buttermilk, milk, eggs and melted butter. Keep the two mixtures separate until you are ready to cook.
- Heat a lightly oiled griddle or frying pan over medium-high heat. You can flick water across the surface and if it beads up and sizzles, it's ready!
- Pour the wet mixture into the dry mixture, using a wooden spoon or fork to blend. Stir until it's just blended together. Do not over stir! Pour or scoop the batter onto the griddle, using approximately 1/2 cup for each pancake. Brown on both sides and serve hot.
