Classic Buttermilk-Style Pancakes

Dry Ingredients

• 2½ cups all-purpose flour
• 1 tablespoon baking powder
• 2 tablespoons turbinado sugar
• 1 teaspoon kosher salt

Wet Ingredients

• 2 cups whole milk
• 2 large eggs
• 2 tablespoons butter (melted)

Instructions

1. Mix the Dry Ingredients: In a large mixing bowl whisk together the flour, baking powder, sugar, and kosher salt until evenly combined.2½ cups flour, 1 tbsp baking powder, 2 tbsp turbinado sugar, 1 tsp kosher salt
2. Blend the Wet Ingredients: In a separate bowl whisk together the whole milk, eggs, and melted butter until smooth.2 cups whole milk, 2 eggs, 2 tbsp melted butter
3. Make the Batter: Pour the wet ingredients into the dry ingredients and gently whisk just until combined. A few small lumps are perfectly fine. Let the batter rest for about 5 minutes.prepared wet ingredients, prepared dry ingredients
4. Cook the Pancakes: Heat a lightly buttered griddle or nonstick skillet over medium heat. Pour about ¼ cup of batter for each pancake. Cook until bubbles appear across the surface and the edges begin to dry. Flip and cook until golden brown.prepared batter
5. Serve: Serve immediately with butter, warm maple syrup, fresh berries, or Maple Glazed Walnuts.