Best Buttermilk Pancakes

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 griddle


Preheat oven at 175° degrees F.
Heat griddle at 375° degrees F. Whisk together flour, baking powder, baking soda, salt, and
sugar in a medium bowl. Add eggs, buttermilk, and 4 tablespoons butter;. Whisk to combine.
Batter should have small to medium lumps.

Test griddle by sprinkling a few drops of water on it. If water bounces and spatters off griddle, it is
hot enough. Using a pastry brush, brush remaining 1/2 teaspoon of butter or reserved bacon fat
onto griddle. Wipe off excess.

Using a 4 ounce ladle, about 1/2 cups, pour pancake batter, in pools 2 inches away from one
another. When pancakes have bubbles on top and are slightly dry around edges, about 21/2
minutes, flip over. Cook until golden on bottom, about 1 minute.

Repeat with remaining batter, keeping finished pancakes on a heatproof plate in oven.