This is my mother's and grandmother's old-fashioned buttermilk pancakes recipe from Western Tennessee. I have never found anything that comes close to the flavor of these pancakes. Add small berries for a different flavor boost. Serve with butter and maple syrup.
Ingredients
- 2 cups all-purpose flour
- 2 tablespoons white sugar
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1 teaspoon salt
- 2 cups buttermilk
- 2 large eggs
- 2 tablespoons unsalted butter , melted
- 1 tablespoon vegetable oil , or as needed
Instructions
-
1
Preheat a griddle to medium heat according to manufacturer's instructions.
-
2
Whisk flour, sugar, baking powder, baking soda, and salt together in a large mixing bowl. Add buttermilk, eggs, and butter; stir until well blended but some small lumps remain. Overmixing the batter will make the pancakes tough and rubbery.
-
3
Pour oil on a paper towel; spread over griddle to lightly grease. Splash griddle with a few drops of water to test it; water should dance across the surface and not instantly steam and evaporate.
-
4
Drop batter by ¼ to ⅓ cupfuls onto the griddle; cook until the sides start to shine and look stiff, 3 to 5 minutes. Flip and cook until golden on the other side, about 2 minutes more. Repeat with remaining batter.
Nutrition Facts
Per serving
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