Grandpa Brad's Buttermilk Pancakes
Equipment
- Griddle
- Pancake Turner
Ingredients
Dry Ingredients:
- 2 cups bread flour all-purpose is fine too
- 2 Tbsp sugar
- 2 tsp baking powder
- 1 tsp baking soda
- ½ tsp salt
Wet Ingredients:
- 2 cups buttermilk room temp (or whey from yogurt)
- 2 lg eggs room temp
- ½ cup whole milk (or whey from yogurt)
- ½ stick butter melted
- oil for griddle or butter flavor Crisco sticks
Toppings:
- blueberries, chocolate chips
- real maple syrup
Instructions
- Combine all of your dry ingredients in a large bowl.
- Mix together all of your wet ingredients. Slightly beat the eggs before adding. Melt your butter and set that aside and add that last.
- Right before you are going to make your pancakes, add the melted butter to the wet mixture. Stir well. Then add the wet ingredients into the dry ingredients and stir just until incorporated. The batter will be slightly lumpy. Set the bowl aside while the griddle is heating. You should start to see bubbles form on the surface.
- Heat a nonstick griddle to 350-375 degrees heat. Use a Crisco stick to glide over the hot surface to butter it evenly. Stir batter slightly before you begin and use a ⅓ measuring cup to pour pancake batter onto griddle.
- Once the pancakes have a bubbled surface and dry edges, you can flip them carefully. Before you flip them, if you want to add blueberries or chocolate chips, do that then.
- Continue until all batter is gone. You need to stir the batter again about halfway through cooking.
- Transfer all pancakes to a large platter and serve with butter and syrup.
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Grandpa Brad’s Buttermilk Pancakes
Servings: 4 servings
Equipment
- Griddle
- Pancake Turner
Ingredients
Dry Ingredients:
- 2 cups bread flour all-purpose is fine too
- 2 Tbsp sugar
- 2 tsp baking powder
- 1 tsp baking soda
- ½ tsp salt
Wet Ingredients:
- 2 cups buttermilk room temp (or whey from yogurt)
- 2 lg eggs room temp
- ½ cup whole milk (or whey from yogurt)
- ½ stick butter melted
- oil for griddle or butter flavor Crisco sticks
Toppings:
- blueberries, chocolate chips
- real maple syrup
Instructions
- Combine all of your dry ingredients in a large bowl.
- Mix together all of your wet ingredients. Slightly beat the eggs before adding. Melt your butter and set that aside and add that last.
- Right before you are going to make your pancakes, add the melted butter to the wet mixture. Stir well. Then add the wet ingredients into the dry ingredients and stir just until incorporated. The batter will be slightly lumpy. Set the bowl aside while the griddle is heating. You should start to see bubbles form on the surface.
- Heat a nonstick griddle to 350-375 degrees heat. Use a Crisco stick to glide over the hot surface to butter it evenly. Stir batter slightly before you begin and use a ⅓ measuring cup to pour pancake batter onto griddle.
- Once the pancakes have a bubbled surface and dry edges, you can flip them carefully. Before you flip them, if you want to add blueberries or chocolate chips, do that then.
- Continue until all batter is gone. You need to stir the batter again about halfway through cooking.
- Transfer all pancakes to a large platter and serve with butter and syrup.
