Ingredients
16
16 servings
- •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
- Preheat a griddle to medium heat, according to manufacturer's instructions.
- Mix flour, sugar, baking powder, baking soda, and salt together in a large mixing bowl. Add buttermilk, eggs, and butter; stir together until well blended but do not stir out all of the small lumps. Overmixing the batter will make the pancakes tough and rubbery.
- Pour oil on a paper towel and spread over the griddle to grease lightly. Test the griddle with a few drops of water; water should dance across the surface and not instantly steam and evaporate.
- Working in batches, drop 1/4 to 1/3 cupfuls batter for each pancake onto the hot 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 more minutes. Repeat to make remaining pancakes.
Nutritional Facts
Per 16 servings
- Calories: 105
- Carbohydrate: 15g
- Fat: 3g
- Fiber: 0g
- Protein: 3g
- Sugar: 3g
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