Light and Fluffy Buttermilk Pancakes
Pancakes are the ultimate breakfast on cold winter days. This recipe transports me back to Saturday mornings when our kids were little. It’s one of our family favorites and it’s sure to become yours.
  1. Sift together dry ingredients and set aside.
  2. Beat eggs.
  3. Melt butter.
  4. Combine eggs, buttermilk and melted butter.
  5. Make a little well in the middle of your dry ingredients, add the wet ingredient and combine.
  6. Heat a lightly oiled griddle over medium high heat. A cast iron skillet works well. You’ll know the skillet is hot enough if a couple drops of water sprinkled on the pan skip around and then evaporate. For crowds an electric no-stick griddle, set at 375 degrees, works well.
  7. Pour approximately 1/4 cup batter on the skillet for each pancake. Brown both sides and serve while hot.
Recipe Notes

For Best Results

One secret for lightest and fluffiest pancakes is to not overwork your batter. Stir to combine wet and dry ingredients. You don’t need to get out the lumps in order to have a good pancake.

Fry the first side of your pancake until bubbles form and pop. If you need to sneak a peak, you can do so from the edge without lifting up the whole pancake. For the best results, you only want to flip pancakes one time.

Once your griddle is hot and oiled, you will not need to add oil for each pancake. If your griddle gets dry and pancakes stick, add a few drops of oil, but you’ll rarely need to.

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