One-Bowl Buttermilk Pancakes

These pancakes will quickly become a family fave and, with the griddle on hand, a weekly staple. The batter makes enough for a ton of pancakes and stores just fine in the fridge!

Total Time

40min

4.9

7 Ratings

Author: Alexandra's Kitchen

Servings:

Ingredients

•

2 1/2 cups

All-Purpose Flour

•

2 Tbsp

Granulated Sugar

•

2 tsp

Salt

•

1 tsp

Baking Powder

•

1 tsp

Baking Soda

•

Farmhouse Eggs® Large Brown Eggs

•

2 cups

Buttermilk

•

1/2 cup

Milk

•

2/3 cup

Unsalted Butter , melted

•

as needed

Canola Oil

Cooking Instructions

Whisk the All-Purpose Flour (2 1/2 cups) , Granulated Sugar (2 Tbsp) , Salt (2 tsp) , Baking Powder (1 tsp) , and Baking Soda (1 tsp) together in a large bowl. Add the Farmhouse Eggs® Large Brown Eggs (2) and beat with a fork till the eggs are whisked and incorporated into the surrounding flour, as if you were making pasta.

Add the Buttermilk (2 cups) and Milk (1/2 cup) , and stir with spatula to combine. Add the Unsalted Butter (2/3 cup) and stir until combined.

Heat a large skillet over medium-high heat. When hot, film with a thin layer of Canola Oil (as needed) . After about 30 seconds, when the oil shimmers but is not smoking, lower the heat to medium-low and use a soup spoon to drop in heaping spoonfuls of pancake batter.

The batter will spread into a pancake about 3 inches wide. Cook for 2-3 minutes. When the bubbles that form on the edges of the pancakes look dry and airy, use a thin spatula to gently lift one side and peek underneath.

If the pancake is golden brown, flip and cook on the other side for 2 minutes, or until the bottom of the pancake is golden brown.

Transfer to a cooling rack briefly before serving. Scrape any stray crumbs or scraps out of the skillet, add a little more oil, and continue to cook the remaining batter. Serve with desired toppings.

Author's Notes

Yields 18-20 3-inch pancakes.

Nutrition Per Serving

CALORIES

693

FAT

35.9 g

PROTEIN

16.7 g

CARBS

73.6 g