We love pancakes. And we certainly aren’t a family that thinks they’re only for breakfast.
In fact, more often than not, we’ll have them for supper rather than the first meal of the day.
I almost always cook pancakes in my big ol’, 12-inch cast iron skillet and serve them with plenty of bacon, butter and syrup.
A also love buttermilk and always have some on hand for biscuits, pancakes, fried chicken, or even buttermilk pie.
This is my recipe for pancakes…
Sara's Buttermilk Pancakes
- 2 cups all purpose flour
- 2 tsp baking powder
- 1 tsp baking soda
- 1 tsp salt
- 2 Tbsp sugar
- 2 eggs
- 2 cups whole cultured buttermilk (plus a little more if needed)
- 4 Tbsp melted butter
I usually mix the ingredients in the order listed, although I’ve mixed them in a different order and they still come out the same. Do not over mix the batter. It should be thick, but just runny enough to pour out of a measuring cup or ladle onto your cooking surface. If you find the batter is still too thick after mixing the ingredients as listed, add in more buttermilk a tablespoon at a time until it’s the right consistency.
Get your skillet good and hot. (On my stove, I never turn it up past medium, though. If you use a griddle, you’ll probably want it on medium-high.) If your skillet is well-seasoned, you shouldn’t need to add any sort of grease on the pan surface, but if you’re unsure, give it a light coating of butter or cooking spray. (Don’t go too heavy, because it can cause scorch marks on your pancakes wherever there is too much on the pan’s surface.)
Ladle out batter into the skillet, making sure to leave enough space between pancakes that you can turn them over. When you begin to see bubbles all around the surface, you’ll know it’s time to flip them.
Cook until golden brown, then serve with butter and syrup and a side of bacon (or whatever you like!)