Best Buttermilk Pancakes

Wednesday night is breakfast dinner night at our house.  Last night I had some extra buttermilk I wanted to use and decided to try this recipe.  We love them.  I saved the extra pancakes and packaged them with wax paper in between each one so they can be refrigerated or frozen and used for future morning breakfasts.  They are so much better than the ones you can buy in the store.

Best Buttermilk Pancakes

2 cups all-purpose flour
2 tsp. baking powder
1 tsp. baking soda
1/2 tsp. salt
3 Tbsp. sugar
2 large eggs, lightly beaten
3 cups buttermilk (I used closer to 2 1/2 cups.  Start by adding 2 cups buttermilk and then slowly add more until you reach the desired consistency.)
4 Tbsp. unsalted butter melted plus 1/2 tsp. for griddle
1 cup fresh blueberries (optional)

Whisk flour, baking powder, baking soda, salt and sugar in a bowl.  Add eggs, buttermilk and 4 Tbsp. melted butter.  Batter should have small to medium lumps. Add blueberries if desired.

Heat griddle until it's nice and hot.  Grease lightly with 1/2 tsp. butter (or more).  If water bounces off and spatters off griddle, it is hot enough.

Pour about 1/2 cup batter onto griddle at least 2 inches apart.  When the cakes bubble on top and the edges begin to harden, flip.

Keep finished pancakes warm in an oven that's been heated to 175 degrees while making the rest of the cakes.

Serve and enjoy.