Last Updated on September 21, 2018 by Stacy Averette
Breakfast for supper is one of my favorite comfort meals especially when it includes pancakes. My family never frowns when pancakes are on the menu!
With a few ingredients from your pantry, you can have a tall stack ready in no time.
Best Buttermilk Pancakes*
- 2 Tablespoons, melted and cooled
- 1 cup all-purpose flour
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 1 teaspoon sugar
- 1/2 teaspoon salt
- 3/4 cup buttermilk
- 1/2 cup milk
- 1 large egg
Preheat griddle to 400 degrees
Whisk together flour, baking powder, baking soda, sugar, and salt.
Combine buttermilk, milk, egg, and butter in a separate bowl.**
Add to flour mixture and whisk just until blended.
Let stand 10 minutes.
Brush butter onto preheated griddle and add pancake mix. When pancakes get bubbly they’re ready to flip.
* I always triple this recipe for an all-we-care-to-eat-pancake night but this makes plenty for a normal family with normal appetites.
**A fall variation of this recipe: Just add 1/2 of a 14 oz can of pumpkin puree (not pie filling) to the buttermilk mixture and mix well before adding to the flour mixture. I’m not a big fan of pumpkin flavored anything but these are sweet and delicious!
Click here for a printable version of this recipe.
