Nothing gets my family out of bed faster than the smell of buttermilk pancakes puffing up on the stove. (Also true for roommates.) This particular recipe tastes like weekends should: light and easygoing, but a little bit indulgent. Like staying in bed snoozing for that extra hour on Saturday morning. Delicious accompanied with a dab of butter and a generous gulp of maple syrup, they also taste amazing peppered with blueberries or chocolate chips or pecans or… I love that this recipe helps me get rid of all the extra buttermilk I perpetually have in the fridge, but I’ve heard rumors that yogurt makes an equally yummy substitute.
One added benefit of these pancakes: they’re just a bit spongy, soaking up maple syrup on your plate and, once consumed, that last regrettable cocktail you had last night.
2 cups all-purpose flour
3 TB sugar
3/4 t baking soda
1 tsp salt
1/2 stick unsalted butter, melted
2 large eggs
2 cups buttermilk
1/2 cup milk
blueberries or chocolate chips or pecans, if desired
1) Whisk dry ingredients together.
2) In a separate bowl, blend butter and eggs, then add buttermilk and milk.
3) Add wet to dry and stir until well-combined.
4) Let batter rest 8-10 minutes. Meanwhile, set a pan on medium heat.
5) Depending on pancake size preference, pour batter onto pan. Add blueberries or chocolate chips or pecans, etc.
6) When batter has been bubbling for about a minute, flip the pancake. Cook for another minute or two.
7) Eat with maple syrup. The real kind. I promise, it’s worth it.