Perfect Buttermilk Pancakes

Prep: 10 minutes Cook: 15 minutes Servings: 15 minutes

From: The New York Times

Pancakes are the hero of the breakfast table, and their very taste can even be described as “deeply breakfasty”: eggy, salty, just this side of sweet. A little indulgent and yet still somehow appropriate first thing in the morning, those fluffy stacks with crisped edges, dripping with maple syrup, are everything you want, exactly when you want them. Here is how to get to them right every time, whether it's a lazy Sunday morning or a hurried weekday.

Ingredients

  • 2 cups all-purpose flour
  • 3 tablespoons sugar
  • 1 ½ teaspoons baking powder
  • 1 ½ teaspoons baking soda
  • 1 ½ teaspoons kosher salt
  • 2 ½ cups buttermilk
  • 2 large eggs
  • 3 tablespoons butter, melted
  • Butter for the pan

Directions

  • Heat the oven to 325 degrees. Whisk flour, sugar, baking powder, baking soda and kosher salt together in a bowl. Using the whisk, make a well in the center. Pour the buttermilk into the well and crack eggs into buttermilk. Pour the melted butter into the middle. Starting in the center, whisk everything together, moving towards the outside of the bowl, until all ingredients are mixed in. Do not over beat (lumps are fine). The batter can be refrigerated for up to one hour.
  • Heat a large nonstick griddle or skillet, preferably cast-iron, over medium-high heat. Coat skillet or griddle with extra butter. Turn heat up to medium–low and using a measuring cup, ladle ⅓ cup batter into the skillet. If you are using a large skillet or a griddle, repeat once or twice, make sure not to crowd the skillet.
  • Flip pancakes after bubbles rise to surface and bottoms are lightly brown, about 2 to 4 minutes. Cook until the other sides are lightly browned. Place pancakes on a wire rack set inside a baking sheet, and keep in heated oven until all the pancakes are cooked and ready to serve.