Enjoy these fluffy and delicious buttermilk pancakes, perfect for a cozy breakfast or brunch.
Crack the eggs into a mixing bowl and whisk until frothy.
Whisking the eggs well incorporates air, making the pancakes fluffier.
Add the buttermilk and melted butter to the eggs and mix until combined.
Ensure the butter is not too hot to prevent cooking the eggs.
In another bowl, combine the flour, sugar, baking powder, baking soda, and salt.
Sifting the dry ingredients helps to avoid lumps in the batter.
Gradually add the dry ingredients to the wet mixture, stirring until just combined.
Do not overmix; a few lumps are okay for tender pancakes.
Heat a griddle over medium heat and lightly grease it with butter.
A non-stick griddle ensures even cooking and easy flipping.
Pour about 1/4 cup of batter onto the griddle for each pancake.
Wait for bubbles to form on the surface before flipping.
Flip the pancakes and cook for another 2-3 minutes until golden brown.
Pressing lightly with the spatula ensures even cooking.
Serve the pancakes warm with your favorite toppings like syrup or fresh fruit.
Keep pancakes warm in a low oven until ready to serve.
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