These buttermilk pancakes are made with simple ingredients balanced to perfection, for a sweet flavor and fluffy texture. Serve with butter and maple syrup for the perfect breakfast!
10ozby weight all purpose flour (2 cups if measuring)
In a large bowl, whisk to combine the flour, brown sugar, baking powder, baking soda, and salt.
In another bowl, whisk the eggs with the buttermilk until well combined.
Add the wet ingredients to the dry, and stir with a spatula until no flour streaks remain, but the batter still has a few lumps here and there. Do not overmix.
Transfer the batter to a measuring cup or other container for easy pouring.
Heat a griddle or nonstick skillet over medium heat and pour a few tablespoons** of pancake batter onto the griddle for each pancake.
Cook for a couple minutes, until you see bubbles form on top. This is your indication to flip!
Cook for another minute on the other side, then repeat with the remaining batter.
Serve the pancakes with orange honey butter or maple syrup, or whatever you desire. Enjoy!
*Both liquid buttermilk and dry buttermilk powder work well here. If using dry buttermilk, mix water with the eggs, per the instructions.**You can do more or less, as desired. Make them whatever size you'd like.If you have leftovers, see the blog post for freezing and reheating instructions.