The Best Pancakes!
- 2 c. flour (196g)
- 2 tsp. baking soda
- 1 tsp. salt
- 3 Tbsp. sugar
- 2 eggs
- 2 cups buttermilk (or 1 3/4 c. + 2Tbsp. milk + 2 Tbsp. white vinegar, mix and let sit 5 minutes before use)
- 1/2 c. salted butter
- maple syrup, warmed
- Blueberries or chocolate chips (optional, but encouraged)
Preheat a pan over medium heat or griddle to 350 degrees Fahrenheit.
Whisk eggs and buttermilk together in a medium bowl. Add flour, baking soda, salt, and sugar. Whisk just until combined.
Add butter to the pan and swirl to coat – there should be enough butter to coat the bottom of the pan, don’t be shy. Drop 1/4 – 1/2 cup fulls of batter onto the pan or griddle. Quickly level and smooth it into a circle. If you are adding blueberries or chocolate chips do so now.
The pancakes should be flipped when the 2nd bubble pops. This will take about two minutes. Flip the pancake and cook on the second side for another minute or two.
Add butter to the pan before adding more batter. Repeat cooking until all the pancakes are fried.
Pancakes should be served piping hot off the griddle. Top with more butter (if your heart can take it) and warm syrup.Options and Notes: To enjoy the crispy edges and keep the pancakes soft do not stack them or keep them warm in the oven. Run two pans if need be but try to serve them immediately. Categorically Speaking: Southern, Comfort Food, Breakfast