Instructions

• Preheat a griddle to 350°F or heat a large heavy skillet over medium. Lightly grease the cooking surface with a little melted butter.
• In a large bowl, whisk together 2 cups all-purpose flour, 2 tablespoons granulated sugar, 1½ teaspoons baking powder, ¾ teaspoon baking soda, and ½ teaspoon salt.
• In a separate bowl, combine 2 cups buttermilk, 2 large beaten eggs, and 2 tablespoons melted butter; whisk until blended.
• Pour the wet ingredients into the dry ingredients and stir gently with a spatula or spoon until just combined. Small lumps are fine—do not overmix.
• If the batter is too thick to pour, add up to 2 tablespoons milk a little at a time until the batter is thick but pourable.
• Use a ¼-cup measuring cup to scoop batter onto the hot, greased griddle, leaving space between pancakes. If using, sprinkle blueberries or chocolate chips on each pancake immediately after pouring the batter.
• Cook until bubbles appear on the surface and the edges look set, then flip each pancake once. Cook the second side until golden brown and cooked through (about 1–2 minutes).
• Transfer cooked pancakes to a warm plate and repeat with remaining batter, greasing the griddle lightly with melted butter if needed. Serve warm.