Classic Buttermilk Pancakes

Fluffy pancakes with crisp edges and a tender center. A dependable weekend breakfast made with pantry staples.

Ingredients

• 2 cups all-purpose flour
• 2 tablespoons sugar
• 2 teaspoons baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 2 large eggs
• 1 3/4 cups buttermilk
• 4 tablespoons melted butter

Instructions

1. Whisk flour, sugar, baking powder, baking soda and salt.
2. In a second bowl, whisk eggs, buttermilk and melted butter.
3. Pour wet ingredients into dry ingredients and stir just until combined; a few small lumps are fine.
4. Heat a lightly greased skillet over medium heat. Pour about 1/4 cup batter per pancake.
5. Cook until bubbles appear and edges look set, then flip and cook until golden.
6. Serve warm with fruit, yogurt or maple syrup.

Helpful tips

Read the recipe from start to finish before cooking. Have ingredients measured and equipment ready. Adjust seasoning gradually and use a food thermometer when temperature is important.

Substitutions

Use reasonable alternatives when needed, keeping in mind that substitutions can change texture, flavor or cooking time.

Serving suggestions

Serve with simple seasonal sides, fresh fruit, vegetables or a crisp salad as appropriate for the meal.

Storage

Refrigerate perishable leftovers promptly in clean, covered containers. Reheat thoroughly and use your best judgment based on the ingredients.