Best Buttermilk Pancakes

Heat griddle to 375°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.

Heat oven to 175°F. 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 onto griddle. Wipe off excess.

Using a 4-ounce ladle (about 1/2 cup), pour pancake batter in pools 2 inches away from one other. Scatter with berries, if using.

When pancakes have bubbles on top and are slightly dry around edges, about 2 1/2 minutes, flip over. Cook until golden on bottom, about 1 minute.

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