4 tablespoons unsalted butter, plus half teaspoon for griddle
Preheat an electric griddle to 375 degrees, or place a griddle pan or castiron skillet over med-high heat. Whisk together the flour, backing powder, baking soda, salt, and sugar in a medium bowl. Add the eggs, buttermilk, and 4 tablespoons melted butter, and shisk to combine. The batter should have small to medium lumps.
Preheat the oven to 175 degrees. Test the griddle by sprinkling a few drops of water on it. If the water bounces and spatters, the griddle is hot enough. Using a pastry brush, brush the remaining half teaspoon butter onto the griddle.
Using a 4-ounce ladle, about half cup, pour the batter in pools 2 inches apart. When the pancakes have bubbles on the top and slightly dry around the edges, about 2.5 minutes, flip over. Cook until gold on bottom, about 1 minute.
Repeat with the remaining batter, keeping the finished pancakes on a heat-proof plat in the oven. Serve warm.
If serving with bacon, reserve half a teaspoon of bacon drippings to grease the griddle.
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