Buttermilk Pancakes
This is a classic formula for pancakes that is simple and fast enough for a weekday morning and indulgent enough for a Sunday brunch. Mix in chocolate chips or blueberries for a special sleepover breakfast.
Ingredients
Dry Ingredients:
Wet Ingredients:
Instructions
Butter a griddle and preheat on the stovetop over medium-low heat.
In a medium batter bowl, whisk together the dry ingredients.
Place the butter in a glass 1 cup measuring cup and microwave until melted. Add the cold egg to the butter and whisk together. Add this butter and egg mixture to the dry ingredients. Add the buttermilk to the dry ingredients and stir until just combined, taking care to not over mix.
Pour the batter onto the hot griddle, forming pancakes and leaving enough space between them to maneuver a spatula to flip the pancakes. Cook until you see bubbles come to the surface, then flip the pancakes and brown the other side until they’ve reached the desired color. Enjoy!
If you don’t have buttermilk on hand, plain yogurt works very well. We use full fat Bulgarian Buttermilk, which is so much richer than the 1% variety. Our favorite yogurt is Strauss Organic plain whole milk yogurt.
