These are not just the best buttermilk pancakes ever. These are the ONLY buttermilk pancakes, as far as I’m concerned. I have made these time after time, and there will be no further tweaking, because well, to me, they are perfect. Nice and fluffy, very tender, and great flavor. When I made that Homemade Orange Honey Butter a few weeks back, it was lucky enough to get the opportunity to sit atop a stack of these pancakes, because the homemade orange honey butter is pretty amazing too. Here’s the pancake recipe, just in time for your weekend brunch:
10 oz all purpose flour, sifted (2 cups)
1/4 cup brown sugar
2.5 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
2 cups buttermilk
homemade orange honey butter or maple syrup, to serve
In a large bowl whisk to combine the flour, sugar, baking powder, baking soda, and salt. Set aside.
Beat the eggs with the buttermilk until well combined. Add the wet ingredients to the dry, and stir with a spatula. As always with the muffin method, you want to leave that batter nice and lumpy. If ain’t got no “lumpy lump” going on, you have overmixed.
Heat up a griddle over medium heat and lightly butter the surface. Ladle your desired amount of pancake batter onto the griddle, and cook for a couple minutes until you see bubbles form at the top. This is your indication to flip! Cook for another couple minutes on the other side, then remove pancakes to a plate, and serve with the orange honey butter or maple syrup. Enjoy!