Raw Buttermilk Pancakes
Servings: 12 pancakes
Ingredients
- 3 cups all-purpose flour
- 2 tablespoons baking powder
- 2 tablespoons white sugar
- ½ teaspoon salt or more, to taste
- 2.5 cups raw buttermilk
- 6 tablespoons butter melted
- 2 eggs
Instructions
- Start by whisking together the flour, baking powder, sugar, and salt in a large bowl. This step ensures that your pancakes will be light and evenly textured.
- Creating the Batter:
- Add your melted butter and butter milk. This will temper the butter so the eggs wont cook. Add the eggs. Stir until just combined, being careful not to overmix. A few lumps are perfectly normal and will cook out on the skillet, making perfect buttermilk pancakes.
- Cooking the Pancakes:
- Heat a cast iron skillet or griddle over medium heat, greasing it lightly with butter or avocado oil. Pour approximately ¼ to ⅓ cup of batter onto the skillet for each pancake. Cook until bubbles form on the surface and the edges appear set, about 2-3 minutes. Flip and cook on the other side until golden brown, about 1-2 minutes more.
- Serving Suggestions:
- Serve your raw buttermilk pancakes warm, topped with butter and maple syrup. Alternatively, add a sprinkle of powdered sugar or fresh fruit for a burst of flavor.