Buttermilk Pancakes

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


Heat griddle to 375 degrees.

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.

Using a 1/3 c. measuring 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. Serve warm.

Audrey's little note: I half this recipe for my family, though we'll be outgrowing it soon. Sometimes I use 1/2 whole wheat flour and 1/2 white...just feels a *little* bit healthier, and still tastes great! I haven't used a pancake mix since finding this recipe a couple years ago, it makes up fast and I LOVE these pancakes!

adapted from: Martha Stewart