Indulge in a short stack for National Pancake Day!

September 26th is National Pancake day and we are bringing you a simple and delicious recipe for what Martha Stewart calls the best buttermilk pancakes. This recipe makes (9) 6-inch pancakes and requires only a handful of ingredients.

buttermilk pancake stackIngredients

  • 2 cups all-purpose flour
  • 2 tsp. baking powder
  • 1 tsp. baking soda
  • 1/2 tsp. salt
  • 3 tbsp. sugar
  • 2 large eggs, lightly beaten
  • 3 cups buttermilk
  • 4 tbsp. unsalted butter, melted, plus 1/2 teaspoon for griddle

Directions

Heat griddle to medium heat or 375 degrees if using and electric griddle. Whisk together flour, baking powder, baking soda, salt, and sugar in a medium bowl. Add eggs, buttermilk, and 4 tablespoons butter; whisk to combine. Batter should have small to medium lumps.

Heat oven to 175 degrees. Test griddle by sprinkling a few drops of water on it. If water bounces and splatters off griddle, it is hot enough. Using a pastry brush, brush remaining 1/2 teaspoon of butter. Wipe off excess.

Using a 4-ounce ladle, about 1/2 cup, pour pancake batter, in pools 2-inches away from one other. When pancakes have bubbles on top and are slightly dry around edges, about 2-1/2 minutes, flip over. Cook until golden on bottom, about 1 minute.

Repeat with remaining batter, keeping finished pancakes on an oven-safe plate in oven. Serve warm.

Adapated from Martha Stewart

Derek Hodges
Derek Hodges

Derek Hodges is a proud North Carolinian who moved to Tennessee in 2006 to preach the gospel of Cheerwine and mix some Tar Heel blue in with all the orange. He has made wonderful friends who tolerate occasional remarks like those above. He and his wife Amanda enjoy spending weekends at Dollywood and trying to convince their dog Shiloh to get over his fear of swimming.

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