- Cooking Time:
- Servings: 9-16
- Preparation Time:
BackstoryI absolutely love Martha's buttermilk waffles, so I thought that I would give these a try. I don't particularily care for regular pancakes because they always seem so heavy to me, but these are so light and tasty I will be making them often! I love them with the blueberries, but I imagine you could put almost any kind of fruit on top. My daughter likes them with chocolate chips.
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 1/2 teaspoon kosher salt, or slightly less table salt
- 3 tablespoons sugar
- 2 large eggs, lightly beaten
- 3 cups buttermilk
- 4 tablespoons unsalted butter, melted, plus 1 tablespoon extra for brushing griddle
- 1 cup blueberries, fresh or frozen and thawed (optional)
- Preheat an electric griddle to 375°F, or place a griddle pan or cast-iron skillet over medium-high heat. Whisk together the flour, baking powder, baking soda, salt, and sugar in a medium bowl. Add the eggs, buttermilk, and 4 tablespoons melted butter, and whisk to combine. The batter should have small to medium lumps.
- Test the griddle by sprinkling a few drops of water on it. If the water bounces and spatters, the griddle is hot enough. Using a pastry brush, brush the remaining 1/2 teaspoon butter onto the griddle. Wipe off the excess with a folded paper towel.
- Using a 4-oz. ladle, about 1/2 cup (for a 6-inch pancake)*, pour the batter in pools 2 inches apart. If you wish to make blueberry pancakes, arrange a handful over the cooking pancake, pressing them in slightly. When the pancakes have bubbles on top and are slightly dry around the edges, about 2 1/2 minutes, flip over. If any batter oozes or blueberries roll out, push them back under with your spatula. Cook until golden on bottom, about 1 minute.
- Repeat with the remaining batter. You can keep the finished pancakes on a heat-proof plate in the oven at 175°F. Serve warm.
- *I use 1/4 to 1/3 cup as I prefer a smaller pancake.