Are you a pancake-making novice? If so, this is your place to start. This recipe is really straightforward, really simple, and makes excellent classic buttermilk pancakes that are golden, fat, and fluffy. In typing that I realize that these could also double as descriptors for a golden retriever….regardless, these pancakes look absolutely gorgeous when stacked up, crowned with a thick pat of butter, and smothered in maple syrup. Oh god…I truly thought that after so much pancake making/shooting/eating I would not want pancakes again for eons, but describing them makes me reaaaaaaally want one. Good thing that these pancakes (as with the Alton Brown pancakes) can easily be frozen individually then stacked together in a freezer bag. Recommendations for reheating include doing so at midnight, applying a fat slick of butter, sprinkling with salt and devouring.
Taken directly from BA’s Best arsenal
Serves 3-4 (Makes about 8 pancakes)
1⅓ cups all-purpose flour (measured correctly)
3 tbsp sugar
1 tsp baking powder
1 tsp baking soda
1 tsp kosher salt
2 large eggs
1¼ cups buttermilk
2 tbsp unsalted butter, melted
Vegetable oil (for griddle)
Butter and maple syrup (for serving)
Whisk the flour, sugar, baking powder, baking soda, and salt together in a large bowl. Whisk eggs, buttermilk, and butter in a medium bowl and stir into dry ingredients until just combined (some lumps are okay).
Heat a griddle or large skillet over medium heat; brush with oil. Working in batches, scoop ⅓-cupfuls of batter onto griddle. Cook pancakes until bottoms are golden brown and bubbles form on top, about 3 minutes. Flip and continue cooking until cooked through and other side of pancakes are golden brown, about 2 minutes longer. Serve pancakes with maple syrup and tons o’ butter.