Perfect Buttermilk Pancakes

Ingredients

2 cups all-purpose flour

3 tablespoons sugar

1½ teaspoons baking powder

1½ teaspoons baking soda

1¼ teaspoons kosher salt

2½ cups buttermilk

2 large eggs

3 tablespoons unsalted butter, melted

Vegetable, canola or coconut oil for the pan

Instruction

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 mixture. Starting in the center, whisk everything together, moving towards the outside of the bowl, until all ingredients are incorporated. Do not overbeat (lumps are fine). The batter can be refrigerated for up to one hour.

Heat a large nonstick griddle or skillet, preferably cast-iron, over low heat for about 5 minutes. Add 1 tablespoon oil to the skillet. 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, taking care not to crowd the cooking surface.

Flip pancakes after bubbles rise to surface and bottoms brown, about 2 to 4 minutes. Cook until the other sides are lightly browned. Remove pancakes to a wire rack set inside a rimmed baking sheet, and keep in heated oven until all the batter is cooked and you are ready to serve.

Description

These are perfection!

Servings

4

Notes

We have been on the search for the perfect pancakes as shown by the number of recipes on this website. We have reached our goal. These are the best. The others are easier to do as this one needs buttermilk which is not a staple in most homes. There is a substitute for the buttermilk but the real thing is better.

Source

Alison Roman for the NYT