The Best Classic Buttermilk Pancakes I Ever Made

I have tried hundreds of pancake recipes and while a few have been passable, none were ever "hmmmm, hmmmm, good" enough.

Until last weekend.

The Nudge used to ask for pancakes, yes, used too. He's one of those kids that could eat them every chance he gets.

Lately I noticed a slight adjustment. Pancakes had been cut from the cast and now he asks for French Toast.
I'm not sure whether to be insulted or happy.
I am not known for my pancakes but French Toast is something I can do well. On New Year's Day I always make Eggnog French Toast with any leftover nog from the holidays.

Since he gets to choose Sunday's fare, I had better find the ultimate pancake recipe.


I am happy to report that not only are these the best pancakes I ever made,  I can make this batter the night before and it's even better the next morning.
Thank you, thank you, thank you Fine Cooking, I am totally in debt.
These are tender and flavorful and I imagine a scoop of pumpkin (in mine only) would be a nice way to start a lazy Sunday.

Basic Buttermilk Pancakes
makes 12 (5") pancakes
Adapted from FineCooking.com

* 3 tablespoons unsalted butter (I used ICBINB lite)
* 9 ounces (2 cups) unbleached all-purpose flour
* 1/4 cup granulated sugar
* 2 1/2 teaspoons baking powder
* 1/2 teaspoon baking soda
* 1/2 teaspoons kosher salt
* 2 cups buttermilk
* 2 large eggs (I use x-large)

* Vegetable oil for the griddle (I use a butter-flavored spray)

Maple syrup for serving

Heat the oven to 200°F. Melt the butter in a small bowl in the microwave or in a small saucepan on the stove and set aside to cool briefly.

In a large bowl, whisk the flour, sugar, baking powder, baking soda, and salt. In a medium bowl, whisk the buttermilk and eggs. Pour the wet ingredients into the dry ingredients. Whisk gently until the dry ingredients are almost incorporated; stop before the batter is evenly moistened. Add the cooled melted butter and mix just until the batter is evenly moistened (there will be lumps). Let the batter rest while you heat the griddle.

Heat a griddle or a large skillet over medium heat (or set an electric griddle to 375°F) until drops of water briefly dance on the surface before evaporating. Lightly oil the griddle. Working in batches, pour 1/4 cup of the batter onto the griddle for each pancake, spacing them about 1 inch apart. Let cook undisturbed until bubbles rise to the surface and the edges look dry, 1 to 2 minutes. Check the underside of each pancake to make sure it’s nicely browned; then flip. Cook until the second side is nicely browned, about 1 minute more. Transfer the pancakes to a baking sheet and keep warm in the oven while you repeat with the remaining batter.

Serve hot with butter and maple syrup.Cooked pancakes will keep, sealed in freezer bags, for up to 2 days in the refrigerator and up to 1 month in the freezer. Defrost in the refrigerator overnight and reheat in a 350°F oven for 5 minutes.

Nutrition per pancake; Calories (kcal): 110; Fat (g): fat g 3.5; Fat Calories (kcal): 30; Saturated Fat (g): sat fat g 1.5; Protein (g): protein g 3; Monounsaturated Fat (g): 1; Carbohydrates (g): carbs g 16; Polyunsaturated Fat (g): 0; Sodium (mg): sodium mg 170; Cholesterol (mg): cholesterol mg 30; Fiber (g): fiber g 0;