I buy buttermilk on holidays to make buttermilk pie. After pie making there is always a lot of buttermilk left over so I look for recipes that can use it. I made these pancakes this morning and they were tasty!
2 large eggs 3 1/2 – 4 cups buttermilk (shaken well) 1 tsp baking soda 3 cups all-purpose flour 2 tsp baking powder 1 tsp salt 2 tsp sugar 1/4 cup (1/2 stick) melted unsalted butter, (I didn’t use the butter and they still tasted great) 1 tsp vanilla extract (optional) 1 tbsp butter, for frying
Whisk together the eggs and buttermilk in a large bowl. Add the baking soda and whisk until combined. Add the flour, baking powder, salt, and sugar; whisk until just incorporated. Stir in the melted butter and vanilla. Pour the batter into a pitcher. (The batter will keep 2-3 days, covered and refrigerated.)
Set a griddle or frying pan on the stove over medium heat. Add some of the butter for frying; when it begins to foam, pour some of the batter into the pan to make pancakes of whatever size you wish. When bubbles form on top of the pancakes, flip them and cook until the bottoms are golden brown. Serve immediately.