🥞 Buttermilk Pancakes

Ingredients

• 2 cups all-purpose flour
• 2 Tbsp sugar
• 2 tsp baking powder
• 1 tsp baking soda
• ½ tsp salt
• 2 cups buttermilk
• 2 large eggs
• 3 Tbsp butter, melted, plus more for the pan

Instructions

1. Whisk the flour, sugar, baking powder, baking soda and salt in a large bowl.
2. In another bowl, whisk the buttermilk and eggs, then whisk in the melted butter.
3. Pour the wet ingredients into the dry and stir gently until just combined. Lumps are good; overmixing makes tough pancakes. Let the batter rest for 5 minutes. ⏲️ Start 5 min timer
4. Heat a skillet or griddle over medium heat and brush with butter. Pour ¼ cup (60 ml) of batter per pancake.
5. Cook until bubbles form on top and the edges look set, 2–3 minutes. Flip and cook until golden, 1–2 minutes more. ⏲️ Start 2 min timer

Tips

• No buttermilk? Stir 2 Tbsp lemon juice or vinegar into 2 cups (475 ml) of milk and let it sit for 5 minutes.
• Keep finished pancakes warm on a rack in a 200°F (95°C) oven while you cook the rest.
• Add blueberries or chocolate chips by scattering them on each pancake right after pouring, not into the bowl.