How to make classic buttermilk pancakes that turn out light and fluffy with crisp, golden brown edges every time.
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 1/2 teaspoon kosher salt
- 1/4 cup granulated sugar
- 2 large eggs
- 2 cups buttermilk
- 4 tablespoons butter, melted
- In a large bowl, whisk together the flour, baking powder, baking soda, salt and sugar. Make a well in the center and add the eggs, buttermilk and melted butter. Whisk until just combined. The batter will be lumpy. Let the batter rest while you heat the griddle.
- Heat a large griddle or cast iron skillet over medium-low heat. Spray or grease lightly with canola oil.
- Using a cookie dough or ice cream scoop, scoop 4 tablespoons of batter onto the griddle, spacing each pancake a few inches apart to give them room to puff and you room to flip them. Cook on one side until bubbles begin to form, about 2-3 minutes; then quickly flip the pancakes and cook the other side until golden brown on both sides, about 2 minutes. Flip only once.
- Serve immediately or place in a 250° oven to keep warm until ready to serve.