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.
- 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
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