Something that I have enjoyed implementing in our house is none other than “Pancake Saturday’s”. This has been one of my favorite traditions ever since I can remember. When I was younger, we almost always had pancakes on the weekends. It was SO awesome! My dad was always the pancake cooker and even has an apron with “Pancake King” embroidered on it. My family took this stuff seriously! Our favorite shapes of pancakes were “Mickey Mouse”, “snakes” and really anything other than the standard circle.
When Patrick and I got married, I knew I wanted to try and continue some traditions from our childhoods. The first few things we decided on were watching Christmas Vacation (at least once) during the holidays, buying our Christmas tree before the end of November, and the infamous Pancake Saturday’s.
Now, I grew up on whatever sort of boxed pancake mix we had in the house and don’t get me wrong it was good! However, when I found my love of cooking, I just HAD to make literally everything from scratch. Best, worst curse ever. This must-make-everything-from-scratch mentality drove my parents insane. Mostly because of the mess I left, but a clean kitchen isn’t a fun kitchen, right? So as I got older, I made pancakes from scratch a few times. What a difference!
Scratch baking and cooking has since been a love of mine. To say the least, Sandra Lee’s show “Semi Homemade” was not a favorite of mine. I’m just a complicated human being and prefer to take the most difficult route possible. It’s even true with things other than cooking, like hiking. Ask my husband.
Anyways, I have been on the hunt for a perfect buttermilk pancake recipe. Why buttermilk? See my love affair with it in this post. I have a problem.
I wanted a pancake that would get those beautiful crisp rings around the outside, not fall flat like a crepe (although, those are pretty freakin’ awesome and I should make those soon), and not feel like you’re never going to be able to swallow them once you get a forkful in your mouth.
These pancakes really hit the mark and my pancake standards! I love them. I’ve made them four weeks in a row now just to make sure I’ve gotten the recipe just right so I can share it with y’all!
It is super easy too and takes barely five minutes to whip up. That batter deserves the “heart-eyes” emoji!
Just melt three tablespoons of butter, mix in sugar and eggs. Then slowly add your buttermilk. Once all that is combined add in your flour, salt, baking powder and baking soda. If you want you can even add in some vanilla or almond extract (this is one of my dad’s favorite things to do)! I also love some chocolate chips or blueberries mixed into the batter.
My preferred method of cooking for these pancakes has always been a griddle. My dad has always used one and I got one as soon as Patrick and I got married! It just provides such an excellent cooking surface for the pancakes and the almost perfectly even heat makes me happy.
I always throw a little bit of butter down on the griddle before pouring my batter. Speaking of that, I usually use a 1/4 cup measure for each pancake. The butter will help to get those beautiful crisp edges and golden brown color. The crisp edges are like the epitome of pancake-perfection in my book. Make sure you wait for those little bubbles to appear before you flip them!
If you are like my mom and the crisp edges are very important you you, stick them on a wire rack in the oven at 250°F while the rest of the batch finishes cooking.
I hope you enjoyed this post and try out this recipe! Don’t forget to subscribe to be notified every time I post! Oh, and Happy Pancake Saturday!
- 3 tablespoons butter
- 1/4 cup sugar
- 2 eggs
- 1 1/4 cups buttermilk
- 1/2 teaspoon salt
- 1 1/2 cups flour
- 1 1/2 teaspoons baking soda
- 1 1/2 teaspoons baking powder
- Melt the butter and combine with sugar.
- Mix in one egg at a time.
- Slowly whisk in buttermilk.
- Add in salt, flour, baking soda, and baking powder and whisk until just combined.
- Butter a griddle or frying pan and set heat to 350°F on the griddle or medium-high heat on the stove.
- Ladle out batter to size of your liking and cook 3-4 minutes per side.
- Before you flip your pancakes, make sure they have started to "bubble" on the top.
- Serve with maple syrup and any other of your favorite toppings!
- Mix in a teaspoon of vanilla or almond extract for a different flavor.