Pointer's Place

This waffle/pancake batter is regularly on rotation over here! I often make a double batch and keep it in the fridge to use over the week. 
A couple notes: 
– I will often omit the eggs for a crispier waffle. 
– Add cinnamon, pumpkin spice, or chocolate chips for something extra fun. 

Buttermilk Pancakes
2 cups flour
2 tsp baking powder
1 tsp baking soda
1/2 tsp salt
2 eggs, lightly beaten (I often leave these out!)
3 cups buttermilk
4 Tbsp melted butter

Make into pancakes or waffles. Store in an airtight container in the fridge.