Country-style buttermilk pancakes on a Sunday morning were one of my favorites growing up. Add lots of butter and a bit of maple syrup, and it was heaven.
You can cook your buttermilk pancakes in a nonstick skillet on your stovetop, but I recommend using a large griddle so that you can make a few at a time. One pancake at a time in a pan can take some time.
If you have to use a skillet to make them, you can turn your oven on its lowest setting to keep your pancakes warm on a cookie sheet until you’re ready to serve them.
You’ll notice that cooking spray is in the ingredients section of the recipe. It isn’t necessary to use it if you’re using a nonstick pan or griddle, but it helps your pancakes brown and turns the edges into those little crispy bits that taste so good.
I highly recommend it.
Final Note: The number one trick to making your pancakes light and fluffy is to avoid overworking the batter. When you mix it, just make certain that the flour is fully moistened. Don’t mix it until it’s smooth. You want some lumps in there.
Country Style Buttermilk Pancakes
- Preheat your griddle to 325 degrees. If you are using a stove-top, preheat your pan on medium.
- Add all of the dry ingredients to a large bowl and whisk thoroughly. Place the butter in a small container with a loose lid, and microwave for 30 seconds, or until melted. Crack the two eggs into a small bowl and lightly whisk with a fork.
- Add the melted butter, buttermilk, and eggs to your flour mix. Mix in with a plastic spoon or spatula until all of the flour is wet, but plenty of lumps remain.
- Spray the griddle with cooking spray, then drop 3/4s of a cup of batter on it for each pancake. Cook for 3 minutes, or until the bottoms have browned. Flip, then cook an additional 3 minutes, or until the tops have browned. Remove to a plate and place a thin pat of butter on each pancake. Continue until all pancakes are cooked.
- Serve with quality maple or pancake syrup.