Ingredients
Dry Ingredients
- 3 Cups of All-Purpose Flour
- 3 Tablespoons of Sugar
- 3 Teaspoons of Baking Powder
- 1 1/2 Teaspoons of Baking Soda
- 3/4 Teaspoon of Salt
Wet Ingredients
- 3 Eggs
- 1/3 Cup of Melted Butter
- 3 Cups of Buttermilk
- 1/2 Cup of Milk
Steps
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In a large bowl, combine dry ingredients.
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In a separate bowl, whisk the eggs and melted butter together. Add the buttermilk and milk. Keep the two mixtures separate until you are ready to cook.
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Pour the wet mixture into the dry mixture, using a wooden spoon or rubber spatula to blend. Stir until itâs just blended together. Do not over mix.
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Let the batter rest for 5 minutes. This will give the batter time to activate and create the bubbles necessary for fluffier pancakes.
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While the batter is resting, turn on the griddle to medium-high heat. When you flick water on the griddle it should sizzle and dance across it.
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Spray the griddle with cooking spray (or use butter). Pour about 1/2 Cup of batter onto the griddle per pancake. Periodically check the bottom of the pancakes and adjust the heat as needed.
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