Yield – Makes nine 6-Inch pancakes
Want to know the secret to fluffy buttermilk pancakes? Do not overmix your batter. The batter for your buttermilk pancakes should not be beaten smooth; it should have small to medium lumps. And in the end, your pancakes will be light and fluffy and have lots of flavor!
Ingredients
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- ½ teaspoon salt
- 3 tablespoons sugar
- 2 large eggs, lightly beaten
- 3 cups buttermilk
- 4 tablespoons unsalted butter, melted, plus ½ teaspoon for griddle
- 1 cup fresh blueberries (optional)
Instructions
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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.
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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 ½ teaspoon of butter or reserved bacon fat onto griddle. Wipe off excess.
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Using a 4-ounce ladle, about ½ cup, pour pancake batter, in pools 2 inches away from one other. Scatter with berries, if using. When pancakes have bubbles on top and are slightly dry around edges, about 2 ½ minutes, flip over. Cook until golden on bottom, about 1 minute.
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Repeat with remaining batter, keeping finished pancakes on a heatproof plate in oven. Serve warm.