Preparing the Batter and Cooking Your Buttermilk Pancakes

• In a large bowl, whisk together 2 cups of all-purpose flour, 2 tablespoons of sugar, 1 teaspoon of baking powder, ½ teaspoon of baking soda, and ½ teaspoon of salt. This ensures your leavening agents are evenly distributed for consistent rising.
• In a separate bowl, beat 2 large eggs lightly. Then stir in 2 cups of buttermilk and ¼ cup of melted butter. Using room-temperature eggs and buttermilk helps the batter blend smoothly.
• Pour the wet ingredients into the dry mixture and gently fold them together with a spatula or wooden spoon. Remember: stir just until combined—some lumps are perfectly okay! Overmixing can make your pancakes tough.
• Let your batter rest for 5 to 10 minutes. This short pause allows the baking powder and baking soda to activate fully, resulting in fluffier pancakes.
• Preheat a non-stick skillet or griddle over medium heat. Lightly grease it with butter or oil to prevent sticking. A properly heated surface ensures your pancakes cook evenly and develop a beautiful golden crust.
• Use a ¼ cup measuring cup or ladle to pour batter onto the skillet. Cook until bubbles form on the surface and the edges start to look set, about 2 to 3 minutes. Flip carefully with a spatula and cook for another 1 to 2 minutes until golden brown and cooked through.