To create your pancakes, heat a non-stick electric griddle to 375 degrees.
If you don’t have an electric griddle, heat a large, heavy frying pan on the stove to medium heat. Spray it with cooking spray or coat it with melted butter. The pan is hot enough when you flick a drop of water on it and the water drop dances. Each stove is a little different, so you may want to make a “test pancake” at first to adjust your heat if you don’t have an electric griddle.
In a large batter bowl, mix your buttermilk, eggs, and oil (or butter).
Using a whisk, mix them up completely. Add in your flour, baking powder, baking soda, salt, and sugar. Whisk it thoroughly until no lumps remain. This should create a thick, creamy batter.
Ladle a generous spoonful of batter onto your preheated griddle.
Place the batter rounds on the griddle with an inch or two separating them. Allow the batter to cook for 3-5 minutes. The edges of the cakes should start to look more set and “done.”
Slowly and gently, ease a spatula under the pancake. With a quick flip of the wrist, turn the cakes so that the backside can cook.
To create the fruit topping, wash your fruit in a colander thoroughly and place it in a microwavable bowl.
For larger fruits or berries, such as strawberries or peaches, dice the fruit into a bowl.
Using a potato masher, gently squash the fruit to release the juices.
Stir in the sugar. If your fruit isn’t as juicy as you would like, add about 1/4 cup of water. To dissolve the sugar and heat the fruit sauce, microwave the bowl for about 30 seconds. Stir the fruit again to make sure that the sugar has dissolved. If not, return it to the microwave and heat it in 10-15 second intervals.
Immediately before serving, top the pancakes with the fruit sauce and garnish with whole berries, mint leaves, or a dollop of whipped cream.