An incredible restaurant quality recipe that will become the only one that you will ever use for tender, light, fluffy pancakes. Prep time does not include 30-45 minute rise time before cooking (...the secret to light, fluffy pancakes.) This recipe is one of my personal favorites. Perfect every time and one you'll be proud to serve overnight guests.
Check out my recipe for blueberry maple syrup... super quick and easy.
In large bowl, mix flour, sugar, baking powder, baking soda and salt.
In medium bowl, mix buttermilk and eggs.
Pour wet ingredients into dry ingredients. Mix until <almost> blended. Add cooled butter and mix just a few more times. Don't over mix. Let the batter rest for 30-45 minutes. (This makes them light and airy.)
Lightly grease griddle and heat to 350-375 degrees. Without stirring the batter, drop by 1/4 cup scoops. (If you stir the batter, you'll lose the light, airy texture.) Keep warm in oven covered with foil, if desired.
Serve with fresh fruit, maple syrup, butter or whipped cream.