LifeAtCobbleHillFarm.com - Fluffy Buttermilk Pancakes

Fluffy Buttermilk Pancakes

Makes: about fourteen 4-inch pancakes or seven 8-inch pancakes

2 cups all-purpose flour

2 Tablespoons sugar

2 teaspoons baking powder

1/2 teaspoon baking soda

1/2 teaspoon salt

1 large egg (optional)

3 Tablespoons unsalted butter, melted (see notes for substitutions)

2 cups buttermilk (see notes for substitutions and/or non-dairy alternative)

oil for frying, if desired (see notes for cooking without oil)

1. If you are making the buttermilk with vinegar or lemon juice and milk (see recipe notes for measurements), mix together and set aside 5-10 minutes.

2. In a large bowl, whisk together the flour, sugar, baking powder, baking soda, and salt. In a separate bowl, whisk together the egg (if using), melted butter/oil (or applesauce if substituting as noted in recipe notes), and then the buttermilk.

3. Make a well in the middle of the dry ingredients and carefully pour the buttermilk mixture into the well. Whisk or stir gently just until the buttermilk mixture is incorporated (a few lumps should remain), being careful not to overmix the batter.

4. Set batter aside and heat a 12-inch skillet over medium heat for a few minutes, until the surface is hot. If you are using oil/butter, add about a teaspoon to the hot pan, swirling the pan to spread it evenly.

5. If you are making 4-inch pancakes, add about 1/4 cup of batter to the skillet. Depending on your skillet size, you may be able to fit 2 or 3 in the skillet. Cook until the batter is bubbly, about 2 minutes. Flip and cook until the second side is golden brown, about another minute. Repeat with remaining batter, adding another teaspoon of butter or oil as needed, if using.

6. Eat immediately or store covered in the refrigerator for up to 2 days or in the freezer for up to 2 months (see recipe notes for instructions).