For the last couple years, we have had a tradition in our house. Our son awakens and immediately asks for pancakes. He and I then go to the kitchen and make them together. In the beginning, we used a milk-based pancake recipe, but they didn't rise well, so we searched for a buttermilk recipe, and finally found one thanks to Alton Brown. Over time, we've tweaked the recipe, but not much. Hopefully, you enjoy these as much as we do.
2 cups AP flour
1/2 teaspoon baking soda
1 teaspoon baking powder
1 teaspoon kosher salt
2 teaspoons sugar
2 eggs separated
2 cups buttermilk
1/2 cup whole or 2% milk
4 tablespoons melted butter, at room temperature
Heat electric griddle to 350. Microwave butter for 30 seconds until just melted. Set aside butter to cool to room temperature. Place all dry ingredients in large mixing bowl and incorporate fully. Separate the eggs, placing the whites in a medium mixing bowl, and the yolks in a small mixing bowl. In the whites bowl, introduce buttermilk and whole milk, then whisk until the egg whites are fully incorporated into the liquid. In the yolk bowl, whisk together the butter and egg yolks until incorporated. Next, whisk together the yolk-butter mixture and the white-buttermilk mixture. Pour the resulting liquid on the dry ingredients. Whisk vigorously for twelve seconds. (After twelve seconds, you'll still have lumps. It's okay, they'll work themselves out during the cooking process.) It will look something like this.
Lightly butter the griddle, wiping off any excess with a paper towel. Ladle the pancake batter onto the griddle and cook for 2 1/2 minutes on each side.
This recipe yields about twelve pancakes.
Ultimately, you can serve these pancakes however you wish. We prefer ours with bananas and strawberries.
Or maybe a little nutella and bananas.