Pancakes Aren’t Just for Weekends Anymore

April 20, 2020
Updated January 16,2022

My weekday breakfasts are never that exciting. I usually only have enough time to pack some overnight oats or cereal to have at school. The past two years have taught me that it’s ok to slow down and treat yourself to a Sunday breakfast on a Wednesday. These pancakes are easy enough to whip up in the morning or  make the batter the night before to enjoy in the morning. Any morning could be a Sunday morning with these fluffy, comforting pancakes; dripping with butter or syrup….so good.

Now I grew up loving applesauce on my pancakes and will still slather them with it if we have any on hand and Andrew grew up eating them with brown sugar sprinkled on top, still the only way he’ll eat them. He thought the applesauce thing was really weird but I told him not to yuck my yum!(can you tell I teach Kindergarten)  Whatever way you like to top yours this recipe will not disappoint!

Fluffy Buttermilk Pancakes

  • Servings: 4-6
  • Difficulty: easy
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  • 1 cup all- purpose flour
  • 1 teaspoon baking powder
  • ½ teaspoon baking soda
  • Pinch of salt
  • 1 ½ tablespoons sugar
  • 1 large egg, lightly beaten
  • 1 ½ cups buttermilk
  • 2 tablespoons unsalted butter, melted (plus more for the griddle)


  1. Heat griddle to 375 degrees, or pan over medium heat. Whisk together flour, baking powder, baking soda, salt, and sugar in a medium bowl. Add eggs, buttermilk, and 2 tablespoons butter; whisk to combine. Batter should have small to medium lumps.
  2. Test griddle by sprinkling a few drops of water on it. If water bounces and spatters, it is hot enough. Add a small pad of butter to the griddle and spread with a pastry brush or just move it around with a butter knife.
  3. Using a 1/3 cup measuring cup, pour pancake batter 2 inches away from one another. When pancakes have bubbles on top and are slightly dry around edges, about 2-3 minutes, flip over. Cook until golden on bottom, about 1 minute.
  4. Repeat with remaining batter. Unused batter will keep in the fridge for a day or two, but reheated pancakes are just as good.

This recipe is adapted from Martha Stewart, you can find her recipe here.

These pancakes come up fluffy and delicious every time, but you must remember to not over mix, lumps are good!


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