Pancakes are food for the soul. I have to confess that my Dad made some darn good pancakes. He introduced me to the world of cooking with pancakes. We made our pancakes so differently that they weren’t in competition. His pancakes had a crunchy outer rim with a dense but moist cake. I love fluffy pancakes but not overly fluffy. It took many hours of testing and re-testing my pancake recipe to get it just the way I like it! Whenever I make breakfast, I always get a request for my pancakes. The bacon is optional but recommended! You and your family will love these just as much as I do! They’re bomb!
- 2 cups King Arthur all-purpose flour
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 3 tablespoons sugar
- 2 large eggs, lightly beaten
- 3 cups buttermilk
- 4 tablespoons unsalted butter, melted, plus 1/2 teaspoon for griddle
- Heat griddle to 375 degrees. Whisk together flour, baking powder, baking soda, salt, and sugar in a medium bowl. Add eggs, buttermilk, and 4 tablespoons butter; whisk to combine. Batter should have small to medium lumps.
- Test griddle by sprinkling a few drops of water on it. If water bounces and spatters off griddle, it is hot enough. Using a pastry brush, brush remaining 1/2 teaspoon of butter or reserved bacon fat onto griddle. Wipe off excess.
- Using a 4-ounce ladle, about 1/2 cup, pour pancake batter, in pools 2 inches away from one other. Scatter with berries, if using. When pancakes have bubbles on top and are slightly dry around edges, about 2 1/2 minutes, flip over. Cook until golden on bottom, about 1 minute.
- Repeat with remaining batter.