I call these classic because buttermilk pancakes are the classic way of making pancakes, or what you will find referred to as griddle cakes in some old diners, or by some old folks. Although you can make great pancakes without buttermilk, these are richer and fluffier. They have the sort of buttery goodness you thought you could only get on a perfect day, during a road trip where everything goes right, including stopping at one of those unassuming little places that dot America’s highways and guard the secret of the perfect pancake.
This recipe makes 20 to 24 pancakes. You can make them larger or smaller depending on your preference, by adjusting the amount of batter for each pancake.
2 cups all-purpose flour
2 tbs sugar
2 tsp baking powder
1 tsp baking soda
1/2 tsp salt
2 cups buttermilk
1/2 cup milk
1/4 cup melted butter
Combine the flour, sugar, baking powder, baking soda, and salt in a large mixing bowl. You will need room to add the wet ingredients, so make sure the bowl is big enough. Combine all the remaining ingredients, the eggs, buttermilk, milk, and butter, in a separate bowl. Now, add the wet ingredients to the dry ingredient all at once, and stir until just blended. Some lumps are OK and the batter will be very thick. Let the batter sit while you are heating your skillet or griddle.
Lightly oil a heavy griddle or skillet over medium-high heat (around 375°F). Pour about 1/4 cup portions of the batter onto the hot griddle or skillet, leaving enough space for them to spread. Cook until bubbles begin to rise on the surface of the pancake, 2 to 3 minutes or the underside is lightly browned. Turn pancake over with a spatula and cook another 2 minutes, or until lightly browned on the remaining side.
Makes 20 to 24 pancakes.
Serve your way, with plenty of room temperature butter, syrup, or anything else you like.