- 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
- 3 Eggs
- 1/3 Cup of Melted Butter
- 3 Cups of Buttermilk
- 1/2 Cup of Milk
In a large bowl, combine dry ingredients.
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.
Pour the wet mixture into the dry mixture, using a wooden spoon or rubber spatula to blend. Stir until it's just blended together. Do not over mix.
Let the batter rest for 5 minutes. This will give the batter time to activate and create the bubbles necessary for fluffier pancakes.
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.
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.