Best Ever Buttermilk Pancakes

• Vegetarian

• Refrigerated

  • 2 Eggs, large

• Baking & Spices

  • 1 1/3 cups All-purpose flour
  • 1 tsp Baking powder
  • 1 tsp Baking soda
  • 1/2 tsp Salt
  • 3 tbsp Sugar

• Dairy

  • 4 tbsp Butter, salted
  • 1 1/4 cups Buttermilk

Found on lovelylittlekitchen.com

Description

Ingredients

• 1⅓ cups all-purpose flour
• 3 tablespoons sugar
• 1 teaspoon baking powder
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 2 large eggs
• 1¼ cups buttermilk
• 4 tablespoons salted butter, melted
• For serving: Butter, real maple syrup, fresh berries

Directions

• In a medium bowl, mix flour, sugar, baking powder, baking soda, and salt. Set aside.
• In another bowl, whisk together eggs, buttermilk, and melted butter.
• Pour the buttermilk mixture into the flour mixture, and whisk together until the batter is just blended. The batter will be thick. For thinner pancakes, add a little milk. Do not over mix.
• Allow the batter to sit at room temperature for 10 minutes, then heat a nonstick skillet or griddle to medium heat.
• Use about 1/3 cup of batter per pancake, using the bottom of the measuring cup to help spread the batter out in the pan.
• Cook for about two minutes, or until the edges are dry, then flip and cook two more minutes, or until cooked through and golden brown.
• Keep warm in a 200-degree oven, or serve immediately.