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A weekend staple, these buttermilk pancakes are fluffy, tasty and so simple to make that you may never go out for breakfast again!
What are weekends like in your house? Has is changed over the years?
My weekends are coming full circle as my kids get older. I am a sleeper through and through, but much to my chagrin, my husband is not. I knew this going in, but it never made it any easier. As a kid weekends were synonymous with sleep. 11 am was a perfectly acceptable time to start my day and as a teenager, noon/1ish was even better.
College, well, getting up simply depended on what time I got in that night (or morning if I’m being honest). But then I went and married a morning person. And even worse (in terms of sleep that is), we went and had children. Gone were the days of breakfast at noon, and being woken up by the sun has taken on a whole new meaning.
Babies in my life meant the Wiggles at 6 am while mixing up rice cereal in a zombie-like state. I wasn’t happy about it, but I was up. And as any parent will tell you, there is that solid chunk of time in your life when your kids are young that you fantasize about sleep (especially in those blissful early morning hours) and will gladly trade a few more minutes for just about anything. Anything.
But then one day you wake up and, what’s that? Quiet. Either they’re sleeping in or can self-entertain while we slumber (I have one of each). The first time that happened, it was nothing short of miraculous. So now I have regressed to my younger days and linger in bed on the Saturdays and Sundays when our schedules allow.
And yes, my early-rising spouse and at least one child are up long before me. And lucky me, I get to wake up to the smells of coffee and breakfast cooking. Because since I now extend my weekend slumber, breakfast prep has defaulted to Steve. He makes eggs to order for the boys, coffee for me and (fingers crossed) may have even emptied the dishwasher.
But every now and then Mom gets up too. And after being fully caffeinated, I do my part in whipping up a family breakfast. Pancakes are win/win. So easy to make and a crowd-pleaser. Max grabs the eggs, Jack measures out the dry ingredients and we’re off to the races.
These buttermilk pancakes are by far my family’s favorite. They’re classic, unfussy, fluffy and straight-up delicious. You can add blueberries to the batter or go the purist route which is what my boys prefer. They can be mixed up in minutes and on the table in no time at all. And leftovers can be frozen for quick weekday breakfast or even turned into a fun lunch (more to come on this in a later post).
I may not be a morning person, but a short stack of these and I just might be converted.
- 2 cups all purpose flour
- 1/4 cup sugar
- 2 tsp baking powder
- 1 1/2 tsp baking soda
- 1 tsp kosher salt
- 2 1/2 cups buttermilk
- 2 eggs. lightly beaten
- 4 Tbsp butter melted and slightly cooled
Preheat your oven to 250 degrees
In a large bowl whisk together all of the dry ingredients.
Add the buttermilk and the eggs and mix until just combined, being careful not to over-mix.
Lightly mix in the melted butter. Batter will be lumpy.
Heat a griddle or cast iron pan over medium/high heat.
Scoop out batter using a 1/3 cup measuring cup and pour onto the hot griddle, spreading slightly.
Once the surface of the pancake begins to bubble, carefully flip each pancake and continue to cook until the underside is golden-brown, about 2 minutes.
Place the cooked pancakes on to a baking sheet and hold in the oven until ready to serve. Repeat with remaining batter until all pancakes are made. Enjoy!