Big fluffy buttermilk pancakes are perfect any day of the week. While making my favorite buttermilk pancakes this morning I decided to share the moment on Instagram. The original focus was to be the mid-century Pyrex bowls, then I realized this recipe is too good not to share with you all. The original recipe will feed a small army, about 24 pancakes. When cooking for 2 I divide the recipe into thirds as follows:
1 cup All Purpose Flour
1 Tbsp white sugar
1 tsp baking powder
1/2 tsp baking soda
1/4 tsp salt
1 cup buttermilk
2 Tbsp+2tsp milk
2 Tbsp butter, melted
1.) Combine all dry ingredients in a medium bowl.
2.) In a separate bowl whisk together buttermilk, milk, egg and melted butter.
3.) Add wet ingredients to dry ingredients and stir until combined. Be careful not to overstir, mixture should still be lumpy.
4.) Add toppings of your choice such as fruit or chocolate chips.
5.) Heat skillet over medium heat. For true mid-century style, grease skillet with butter!
6.) Drop spoonfuls of batter onto heated skillet. Flip once bubbles form.
7.) Add your favorite finishes and enjoy!
Recipe adapted from original found at AllRecipes. View the larger, original recipe here.