Pancakes are a Sunday morning staple, but there’s just no reason to break out the box when you can have tender, fluffy, from-scratch pancakes mixed up in basically the same amount of time. We know that people like packaged mixes because they provide reliable results every time (and we like them for that reason too), but these pancakes are just about perfect. This Best Ever Buttermilk Pancake recipe is one you can count on; it gives you flavorful, fluffy pancakes every single time. Perfect for any Sunday morning.
The nice thing about pancake batter is that it doesn’t have to be perfect. It’s meant to be a little bit lumpy, so that means you just need a few quick seconds with a wooden spoon or a whisk. And these pancakes mix up in just one bowl, so you won’t be spending too much time at the sink either.
We like to pop our pancakes into a low oven as we make them so that everyone can eat together. Just place them on an ovenproof plate at about 200°F and cover it with foil. They’ll hold just fine while you finish cooking off the rest of the batter.
Don’t fret if your first pancake turns out weird. Nobody seems to know why… but that first one always seems to. Just consider it a test pancake! Top the rest with a pat of butter and a drizzle of maple syrup and dig into the perfect weekend breakfast.
Best Ever Buttermilk Pancakes
30 minutes to prepare serves 4-6
- 2 cups buttermilk
- 2 cups all-purpose flour
- 1/2 cup butter, melted
- 2 eggs
- 2 tablespoons granulated sugar
- 2 teaspoons baking soda
- 1/2 teaspoon salt
- Butter or oil, for cooking
- Butter and maple syrup, for serving
- In a large bowl, whisk eggs until well beaten, then whisk in buttermilk and melted butter. Stir in flour, sugar, salt, and baking soda until just incorporated. (The mixture will be a bit lumpy.)
- Heat a large skillet over medium heat and grease with a little butter or oil. Using a 1/4 cup measuring cup, drop batter into the hot pan. Once bubbles form and bottom side is golden brown, flip pancake and brown on the other side.
- Keep pancakes warm in a 200°F oven, covered with foil. Serve with butter and maple syrup. Enjoy!