Buttermilk Pancakes
Ingredients
Makes about 12 (4-inch) pancakes
2 cups all-purpose flour
3 tablespoons sugar
2 teaspoons baking powder
3/4 teaspoon baking soda
1/2 teaspoon coarse kosher salt
2 cups buttermilk
1/4 cup sour cream or full-fat plain Greek yogurt
2 eggs
3 tablespoons unsalted butter, melted and cooled slightly (plus more for cooking)
Instructions
1
In a large bowl, whisk together flour, sugar, baking powder, baking soda, and salt. In a separate bowl or liquid measuring cup, whisk together buttermilk, sour cream or yogurt, eggs, and 3 tablespoons melted butter. Add the wet ingredients to the dry and gently mix with a spatula or wooden spoon–a few lumps are okay, do not over-mix. Let the batter sit for 10 minutes before cooking.
2
Preheat the Griddle over medium heat for 2-3 minutes until hot, then brush with melted butter.
3
Using a 1/3 measuring cup, ladle batter onto the Griddle. When the edges of the pancakes start to bubble and the bottom is golden brown (about 2-3 minutes), flip the pancakes. Cook until the other side is golden brown, another 1-2 minutes. Transfer pancakes to a wire rack and continue with remaining batter.