Makes about 16
To make blueberry pancakes, stir in the dry ingredients, then add 1 1/2 cups fresh or frozen blueberries. For banana-nut pancakes, add 2 mashed bananas and 1/2 cup chopped pecans or walnuts. To serve all the pancakes at once, heat the oven to 250 degrees and transfer the cooked rounds to a baking sheet; keep them warm until the rest are cooked.
| 2 | cups flour |
| 1 | tablespoon sugar |
| 1 1/2 | teaspoons baking powder |
| 1/2 | teaspoon baking soda |
| 1/2 | teaspoon salt |
| 2 | eggs |
| 2 | cups buttermilk |
| 4 | tablespoons ( 1/2 stick) unsalted butter, melted and cooled slightly |
| Vegetable oil (for the skillet) | |
| Maple syrup, heated until warm (for serving) |
2. In another bowl, whisk the eggs. Whisk in the buttermilk, then the butter. Add the buttermilk mixture to the dry ingredients and stir just until blended. Don't overmix; it's fine if small lumps remain.
3. Heat an electric or stove-top griddle or nonstick skillet to medium heat. Brush the griddle lightly with oil, if needed.
4. Pour the batter by 1/4 cupfuls onto the griddle, leaving a little space between them. Cook for about 3 minutes, without disturbing, until the bottoms are golden and some bubbles form on top. Flip the pancakes and cook the other sides until golden. Serve with warm syrup. Lisa Zwirn
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