Sunday Morning Pancakes

The key to fluffy pancakes is not to overmix the batter; it should not be beaten smooth. If serving these pancakes with bacon, reserve half a teaspoon of bacon drippings to grease the griddle instead of butter.

Photo by Deanna R.

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

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servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Ingredients

  • Ingredients

  • Makes nine 6-inch pancakes

  • 2

    * 2 cups all-purpose flour

  • 2

    * 2 teaspoons baking powder

  • 1

    * 1 teaspoon baking soda

  • 1/2

    * 1/2 teaspoon salt

  • 3

    * 3 tablespoons sugar

  • 2

    * 2 large eggs, lightly beaten

  • 3

    * 3 cups buttermilk

  • 4

    * 4 tablespoons unsalted butter, melted, plus 1/2 teaspoon for griddle

Directions

Directions 1. Heat griddle to 375 degrees. Whisk together flour, baking powder, baking soda, salt, and sugar in a medium bowl. Add eggs, buttermilk, and 4 tablespoons butter; whisk to combine. Batter should have small to medium lumps. 2. Heat oven to 175 degrees. Test griddle by sprinkling a few drops of water on it. If water bounces and spatters off griddle, it is hot enough. Using a pastry brush, brush remaining 1/2 teaspoon of butter or reserved bacon fat onto griddle. Wipe off excess. 3. Using a 4-ounce ladle, about 1/2 cup, pour pancake batter, in pools 2 inches away from one other. When pancakes have bubbles on top and are slightly dry around edges, about 2 1/2 minutes, flip over. Cook until golden on bottom, about 1 minute. 4. Repeat with remaining batter, keeping finished pancakes on a heatproof plate in oven. Serve warm.

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