Description
Buttermilk is the key to these light and fluffy pancakes. Fluffy Buttermilk Pancakes are perfect for a Sunday morning breakfast. Here’s an easy recipe for your perfect buttermilk pancakes.
If you have leftovers, they do keep nicely in the fridge or freezer. Just reheat quickly on a greased skillet. Which means, you can make this recipe on a Sunday and serve it up before school time all week long!
Ingredients
- 2 cups Flour
- ½ teaspoons Kosher Salt
- 1 teaspoon Baking Soda
- 2 teaspoons Sugar
- 1-⅓ cup Buttermilk
- 2 whole Eggs
- 2-½ Tablespoons Oil
- ⅔ cups Water
Preparation
Warm griddle pan on medium heat.
Mix flour, kosher salt, baking soda and sugar in a large bowl. Set aside.
Whisk buttermilk, eggs and oil. Pour buttermilk mixture into the dry ingredients and mix gently until just combined. Do not try to smooth out all the lumps. Add water and mix until just combined.
Use either spray oil or a teaspoon of oil to grease the pan. I suggest not using butter for this because it will brown very easily at this temperature.
Cook until golden brown on the other side, then remove. Grease pan and repeat with remaining batter. Hold cooked pancakes in warm oven. These buttermilk pancakes come out thick and rich with tangy flavor.
