Pancakes

Saturday Morning Pancakes

My dad often made pancakes for our family when we were growing up. On lazy Saturday mornings, I remember that delightful sizzle of pancake batter hitting hot butter on the griddle. With a mug of coffee in one hand and a spatula in another, he’d stand by the stove, sipping and flipping, until the batter was gone. Still today, there’s nothing quite as cozy as the smell of hot pancakes and freshly made coffee filling the kitchen.

These pancakes are just like my dad used to make — fluffy and soft with slight tang from the buttermilk and a hint of sweetness from the sugar. Sometimes we spread blackberry jam and butter across the top and rolled them up for hand-held snacks. But usually, we enjoyed them the old fashioned way: dotted with butter and drenched with maple syrup.

This recipe uses buttermilk. If you don’t have buttermilk, you can make your own! (Simply add 2 Tablespoons lemon juice to 2 cups milk and let that sit for about 10 minutes.) Or if you’re in a hurry, regular milk will sub in just fine. Let me know if you get a chance to try these — my dad would love to know how you like them!

Saturday Morning Pancakes

Ingredients

 

For serving: maple syrup, butter, fresh fruit on the side

 

Instructions

In a large bowl, combine the flour, baking powder, baking soda, salt and sugar with a rubber spatula. In a separate bowl, whisk together the eggs, buttermilk or milk, vanilla and melted butter. Add wet ingredients to dry and mix with the spatula (don’t overmix; lumps are okay).

Heat a griddle or skillet over medium heat. After 3-5 minutes, sprinkle water on the heated pan; if the water “dances,” it’s hot enough to use. Place a small pat of butter on the pan and spread the butter around the surface.

Using a 1/3-cup measuring cup or small ladle, pour batter onto the skillet to form a pancake. When the uncooked side starts to bubble and the sides of the pancake begin to dry, the pancake is ready to flip. Use a pancake turner (large flat spatula) to flip. Cook for 1-2 minutes more or until underside is golden.

Transfer pancakes to plates and serve with a pat of butter and drizzle of syrup. Yum!

For other breakfast ideas, check out our Baked French Toast Casserole, Easy Baked Egg Cups, Sausage and Egg Casserole, or Our Favorite Coffee Cake.

*I use affiliate links for my favorite products. If you click and purchase, I may receive a small commission at no extra cost to you. Thanks so much for helping me keep this website up and running!

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Welcome!

Hi! I’m Marie. Mama, wife, homebody. I’m a self-taught chef and cookbook author. 

I love sharing fast, fresh, family-friendly recipes that will, hopefully, make your life a little easier.

Above all, I love spending time in the kitchen with family and friends. Come join us!

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