• All-Purpose Flour • Sugar • Baking Powder • Baking Soda • Salt • Buttermilk • Eggs • Melted Butter
In a large bowl, add the dry ingredients and stir to combine.
Add the buttermilk.
Add the eggs, and melted butter.
Stir just to combine. Do not overmix the batter - stir just until the streaks of flour are gone. It's okay to have lumpy pancake batter.
To cook the pancakes, heat a griddle or large frying pan over medium heat. Add a pat of butter to the pan and let it melt, then scoop about ⅓ cup of batter and drop it into the pan to form a pancake.
Cook the pancakes until small bubbles appear and start to pop on the top, then flip with a large spatula and cook the other side until golden brown. Repeat with the remaining pancake batter.
Serve the pancakes hot with butter and syrup or jam, peanut butter and mini chocolate chips, or whipped cream and fresh fruit!
These are the most glorious, fluffiest, perfect buttermilk pancakes ever with no extra steps like whipping egg whites or dirtying extra bowls.
These pancakes are melt-in-your-mouth good! Our best homemade golden and fluffy Buttermilk Pancakes recipe is made from scratch with slightly crisp, buttery edges and a soft, light interior that would satisfy any lumberjack or table full of hungry kids for breakfast before school.