- 2 cups all-purpose flour
- 2 tablespoons granulated sugar
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 2 cups buttermilk
- 2 large eggs
- 1/4 cup unsalted butter, melted
- Cooking spray or additional butter for greasing the pan
Prepare Dry Ingredients:
In a large mixing bowl, combine the all-purpose flour, sugar, baking powder, baking soda, and salt.
Whisk together until well combined.
Mix Wet Ingredients:
In a separate bowl, whisk together the buttermilk and eggs until well blended.
Combine Wet and Dry Ingredients:
Pour the wet ingredients into the bowl of dry ingredients.
Stir gently with a wooden spoon or spatula until just combined. Be careful not to overmix; a few lumps are okay.
Add Melted Butter:
Pour in the melted butter and continue to stir until the batter is smooth and well incorporated.
Preheat the Griddle or Pan:
Preheat a griddle or non-stick skillet over medium heat.
If using a skillet, lightly grease it with cooking spray or butter.
Portion the Batter:
Using a ladle or measuring cup, pour a portion of the batter onto the preheated griddle or skillet.
Use the back of the ladle to spread the batter into a round shape.
Cook Until Bubbles Form:
Cook the pancake until bubbles form on the surface, and the edges start to look set.
This typically takes 2-3 minutes.
Flip and Cook the Other Side:
Carefully flip the pancake using a spatula and cook the other side for an additional 1-2 minutes, or until golden brown.
Repeat the process with the remaining batter, adding more cooking spray or butter to the griddle as needed.
Transfer the cooked pancakes to a plate and keep them warm.
Serve with your favorite toppings such as maple syrup, fresh berries, or whipped cream.
Serve the buttermilk pancakes warm and enjoy a delicious and fluffy breakfast treat.