As good As granny’s

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O.G. Buttermilk Pancakes

I’ve squirreled through coffee so much lately that I’m currently obsessing over breakfast foods. There is nothing more quintessential breakfast than a stack of pancakes, but if you’re like me, you only ever really make the kind where the instructions are “just add water”. Try this on a slow weekend morning with the kids!

As printed in Welcome to Buttermilk Kitchen by Suzanne Vizethann, 2020

From the author: People love our pancakes and always ask us how we get them so fluffy. We make our batter fresh each morning and use great ingredients. It’s important to separate the wet ingredients from the dry ones when making the batter. You want to fully incorporate the ingredients, but not over mix the batter.

Makes about 8 large pancakes.

1 stick European-style unsalted butter, plus extra

2 ¼ cups Banner Butter buttermilk or other high-quality full-fat buttermilk

¼ cup whole milk

½ tablespoon full-fat sour cream

2 large eggs

2 cups all-purpose flour

¼ cup granulated sugar

3 tablespoons baking powder

1 teaspoon kosher salt

Sweet Toppings, of choice

Melt butter in microwave and set aside to cool.

Add the buttermilk, whole milk, sour cream, and eggs to the bowl of a stand mixer fitted with the whisk attachment. Mix on medium speed until ingredients are incorporated, about 2 minutes.

Using a whisk, mix together the flour, sugar, baking powder, and salt in a medium mixing bowl. Reduce mixer speed to low, add half of the dry ingredients to the wet ingredients, and mix for about 30 seconds. Add the remaining dry ingredients and mix until just incorporated. Scrape down the sides of the bowl with a silicone spatula.

Add melted butter and mix for 20 more seconds or until butter is just mixed into the batter. Let rest while you prepare the griddle.

Preheat a griddle or large nonstick sauté pan over medium-low heat and brush with butter. Using a 4-ounce ice cream scoop, scoop batter onto hot griddle and cook until bubble on top and golden on the bottom, about 4 minutes. Flip and cook until golden on the other side, about 2 more minutes.