Sometimes there’s no need to improve on a classic. That’s why we’re taking a page from grandma’s book in this recipe for these old-school buttermilk pancakes. Nana's Unbeatable Buttermilk Pancakes are a welcome and fluffy addition to any breakfast spread and can be customized to individual tastes. The recipe for Nana's Unbeatable Buttermilk Pancakes suggests adding blueberries, but you could also drop in sliced bananas, chocolate chips, pecans, or chopped apples to these rich disks of delicious.
Ingredients• 2 cups all-purpose flour • 2 teaspoons baking powder • 1 teaspoon baking soda • 1/2 teaspoon salt • 3 tablespoons sugar • 2 large eggs, lightly beaten • 3 cups buttermilk • 4 tablespoons unsalted butter, melted, plus 1/2 teaspoon for the griddle • 1 cup fresh blueberries, optional • syrup, optional, for serving
Heat the griddle to 375 degrees F.
Preheat the oven to 175 degrees F.
Whisk together the baking powder, flour, baking soda, sugar, and salt in a medium bowl.
Add in the eggs, 4 tablespoons of the melted butter, and the buttermilk; gently whisk to combine. The batter should have small to medium lumps. Do not overmix the batter, as that builds gluten and results in less fluffy pancakes.
Using a pastry brush, brush the remaining 1/2 teaspoon of butter onto the griddle. Wipe off the excess.
Using a ladle and working in batches, pour the pancake batter on the griddle to form pancakes of your preferred 2 inches apart. Sprinkle the pancakes with blueberries.
When the pancakes begin to bubble on top and are slightly dry on the edges, about 2 1/2 minutes, flip the pancake over.
Cook until the bottom is golden, about 1 minute.
Repeat with the remaining batter, keeping the finished pancakes on a heatproof plate in the oven so they stay warm.
Serve warm with syrup!