These are so good. The secret? You have to shake the buttermilk first.
2 cups all-purpose flour
2 teaspoons baking powder
1 teaspoon baking soda
1/2 teaspoon salt
3 tablespoons sugar
2 large eggs, lightly beaten
3 cups buttermilk (shake it first)
Whisk together flour, baking powder, baking soda, salt, and sugar in a medium bowl. Add eggs and buttermilk. Whisk to combine. Batter should have small to medium lumps.
Heat oven to 175 degrees. Test griddle/pan by sprinkling a few drops of water on it. If water bounces and spatters off griddle, it is hot enough.
Spray pan/griddle with cooking spray.
Using a 4-ounce ladle, about 1/2 cup, pour pancake batter, in pools 2 inches away from one other.
When pancakes have bubbles on top and are slightly dry around edges, about 2 1/2 minutes, flip over. Cook until golden on bottom, about 1 minute.
Repeat with remaining batter, keeping finished pancakes on a heatproof plate in oven. Serve warm.
Did I change anything? The recipe called for butter in the batter, but I left it out (not on purpose), but they stilled turned out scrumptious!
What did the family think? Thumbs up all around! This recipe also made enough for leftovers, so we will be warming these up for breakfast again tomorrow!