The Best Buttermilk Pancakes

This is our go to pancake recipe on most days (occassionally we spend a little extra time and use the recipe with whipped egg whites to make the super fluffy ones, but this one is SOOO GOOD!) Sometimes, my husband will put these together the night before, cover tightly with plastic wrap & put in the fridge. When I get up to make breakfast for the boys, all I have to do is warm up the pan and get cookin'!

I found the recipe in our old church cookbook (isn't that where we find ALL of the good ones?!?) A super big thanks to Mrs. George Kennedy for submitting it! The following is the recipe as written in the cookbook:

2 cups sifted flour

3 1/2 teaspoons baking powder

3/4 teaspoon salt

1/3 cup sugar

2 eggs

1 2/3 cups buttermilk

4 Tablespoons melted butter

Sift dry ingredients and set aside. Beat eggs lightly with a whisk. Alternate milk and dry ingredients in mixture with eggs. Use more or less buttermilk, depending on the thickness you like. Cook on a hot pancake grill that has been brushed with 1 teaspoon oil and 1/2 teaspoon butter. Turn the pancake when it bubbles. Yields 10-12 6-inch pancakes.

My variation: I use just under 2 cups of buttermilk, add about a teaspoon of vanilla to buttermilk and replace granulated sugar with brown sugar...YUM!