BA’s Best Buttermilk Pancakes

breakfast buttermilk maple syrup pancake

Jessie Damuck

serves 4 (make about 8 pancakes) Servings

Source

Ingredients

1⅓ cups all-purpose flour

3 tablespoons sugar

1 teaspoon baking powder

1 teaspoon baking soda

1 teaspoon kosher salt

2 large eggs

1¼ cups buttermilk

2 tablespoons unsalted butter, melted

Vegetable oil (for griddle)

Pure maple syrup (for serving)

Method

Whisk flour, sugar, baking powder, baking soda, and salt in a large bowl. Whisk eggs, buttermilk, and butter in a medium bowl; stir into dry ingredients until just combined (some lumps are okay).

Heat a griddle or large skillet over medium; brush with oil. Working in batches, scoop ⅓-cupfuls of batter onto griddle. Cook pancakes until bottoms are golden brown and bubbles form on top, about 3 minutes. Flip and cook until cooked through and other side of pancakes are golden brown, about 2 minutes longer. Serve pancakes with maple syrup.