Super Fluffy Buttermilk Pancakes

This recipe makes about 40 pancakes.

It takes about 30 minutes to cook all the batter on a 6 pancake griddle.

Course: Breakfast

Author: Critters in the Kitchen

Servings: 8

Prep Time 20

Cook Time 30

Total Time 50

4 cups all-purpose flour
1 Tbsp baking powder
2 tsp baking soda
2 tsp salt
½ cup white sugar
2 Tbsp butter (melted and slightly cooled)
3 cups buttermilk (or 3 cups milk soured with 2 Tbsp white vinegar or lemon juice)
4 large eggs
additional milk (to thin to desired consistency)

It works much better to use real buttermilk, but if using milk & vinegar instead, combine them in a bowl and set aside for 5-10 minutes to "sour".
Preheat the griddle.
In a medium mixing bowl, combine the flour, baking powder, baking soda, and salt.
In another bowl, melt the butter then whisk the sugar into it. (This keeps the butter from hardening into clumps.)
Whisk the butter mixture and eggs into the buttermilk then pour the flour mixture into the wet ingredients and gently whisk it until the lumps are gone.
*You may need to add a little milk to thin it to the desired consistency - just don't get it too runny or the pancakes will be flat.*
Grease the heated griddle then pour 1/4 cupfuls of batter onto the griddle and cook until bubble appear on the surface.
Flip with a spatula and cook until browned on the other side.
Serve immediately or keep warm in the oven.