Best Buttermilk Pancakes

Got another recipe for everyone.

I’ve tried out well over a dozen pancake recipes over the years.  I like some of them, and was not very fond out others.  This recipe below though consistently makes nice fluffy pancakes.  It is a variation of Alton Browns’ Buttermilk Pancake Recipe.


2 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1 teaspoon kosher salt
2 teaspoons cinnamon
3 tablespoons sugar
2 large eggs (at room temperature)
2 cups buttermilk (at room temperature)
4 tablespoons unsalted butter, melted and slightly cooled (plus some extra for the pan)


Heat an electric griddle to 350 or place a nonstick frying pan over medium-low heat.

Mix first six ingredients together. Whisk the last three ingredients together. Add the wet ingredients to the dry and mix just until the batter comes together. There should still be some lumps.

Set the batter aside to rest for five minutes.

Add the extra butter to your pan, just enough to coat, and ladle the batter in to form whatever size pancakes you want. Cook until bubbles form and the bottom is golden, approximately 3 minutes. Flip and cook until the second side is golden, another 2 minutes or so. Adjust the heat as necessary as you go along. Serve immediately or keep them warm in a 200 degree oven.

Thanks for reading


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