These buttermilk pancakes are pillowy soft with golden brown tops & crisp edges! They’re light, fluffy & easy to make ahead & freeze for later!
1
In a bowl, whisk together eggs, sour cream & buttermilk.
2
Add flour, sugar, baking powder, baking soda & salt. Mix it until just combined.
3
Stir in melted butter. Don’t mix it until smooth, the batter should be lumpy.
4
Heat a non-stick skillet. Work in batches, drop ¼ cup of batter per pancake. Cook until you see bubbles on the surface, about 3 mins.
5
Flip the pancakes & cook until golden brown. Transfer them onto a wire rack, & repeat with remaining batter.