Buttermilk pancakes are the best things ever! This recipe comes from a very old cookbook, one that my husband was given as a gift when he was still living at home. I stumbled upon it years ago when scrounging in the kitchen for something to feed my family with things I already had on hand…these have now become a favorite of the kids because of the many variations we have done!
3 cups flour
4 Tbsp sugar
3 tsp baking powder
1 tsp baking soda
2 cups buttermilk
6 Tbsp melted butter
I place all the dry goods into the mixing bowl and blend them well. Next I whisk the buttermilk and the eggs together. Once the melted butter has cooled (you don’t want to create scrambled eggs), add those to the buttermilk mixture and steadily pour it into the stand mixer while it is going.
The batter is going to look thick. If it is too thick for your preference,slowly add a 1/4 cup buttermilk. Wait until that is fully incorporated before considering adding another 1/4 cup. This batter likes to be on the substantive side, not the runny side.
Ladle your batter onto a buttered, hot surface. When bubbles are forming in the center of the pancake, flip it over and fully cook the second side. I love mine browned well, some of my kids like a pale pancake. Top with your favorite toppings and enjoy!
Note: if you are going to add fruit, you will want to gently fold fresh fruit into the batter when you have the consistency you desire. Frozen fruit can go into the dry goods before adding the wet.
I also use this as my basic recipe for our homemade chocolate pancakes.