Best Buttermilk Pancakes

It’s the weekend. And that means breakfast at home.

This weekend? A favorite… pancakes.

My parents often made pancakes on the weekends when I was growing up and it was always felt like such a treat. The pancakes came from a quick mix in a yellow box, and until I left for college, I thought that was the way everyone made pancakes. In fact, they are still the pancake that I compare all other pancakes to!

These buttermilk pancakes are my current from-scratch favorite. I like to add fruit to the inside (and outside) of my pancakes to help alleviate the guilt of eating cake (smothered in real maple syrup) for breakfast. But the cakes are light, fluffy, and oh-so-addictive. The hardest part about making pancakes is not eating all of them as I cook them (two at a time on a medium-sized saucepan is not quite efficient enough for my empty stomach in the morning)!

Today I added a few fresh blueberries and lemon zest. It was a perfect way start to my Sunday.

Best Buttermilk Pancakes
from Martha Stewart

makes nine 6 inch pancakes (I often halve the recipe and make 10-12 4 inch pancakes)

2 cups all-purpose flour
2 teaspoons baking powder
1 teaspoon baking soda
1/2 teaspoon salt
3 tablespoons sugar
2 large eggs, lightly beaten
3 cups buttermilk
4 tablespoons unsalted butter, melted, plus 1/2 teaspoon for griddle

fruit in the pancake or as topping (optional) and/or lemon zest from 1 lemon

If using a griddle, head to 375.
Whisk together flour, baking powder, baking soda, salt, and sugar in a medium bowl.
Add eggs, buttermilk, and 4 tbs butter.
Whisk to combine. Batter should have small to medium lumps.
Ladle about 1/2 cup of batter on griddle or saucepan. When pancakes have bubbles on top and are slightly dry around the edges (about 2 1/2 minutes), flip over. Cook until golden on the bottom (about 1 minute).
Repeat with remaining batter, keeping finished pancakes on a heatproof plate in a 175 degree oven. Serve warm.