Saturday morning pancakes are a tradition worth keeping.

Quick answer Whisk 2 cups flour, 2 tablespoons sugar, 1 teaspoon baking powder, 1 teaspoon baking soda and 1/2 teaspoon salt. Whisk 2 cups buttermilk, 1 or 2 eggs and 2 tablespoons melted butter. Stir together until just combined (lumps are fine), rest 10 to 15 minutes, and cook 1/4 cup at a time on a medium-hot griddle until bubbles form, then flip.
Buttermilk Pancakes from Scratch
Photo: Mae Mu / Wikimedia Commons, CC0
Ingredients

  • 2 cups all-purpose flour
  • 2 tablespoons sugar
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 2 cups buttermilk
  • 1 or 2 large eggs
  • 2 tablespoons melted butter, plus butter or oil for the pan
  • 1 teaspoon vanilla (optional)

Directions

  1. Mix the dry ingredients in a large bowl.
  2. Mix the wet: whisk the egg(s), then the buttermilk, melted butter and vanilla, in another bowl.
  3. Combine by pouring the wet into the dry and stirring just until mixed. Some lumps are fine; overmixing makes flat, tough pancakes.
  4. Rest the batter 10 to 15 minutes. If it’s too thick to pour, thin with a little more buttermilk.
  5. Heat the pan. Heat a skillet over medium (or medium-low for cast iron) or a griddle to about 350°F, until a drop of water skitters across it. Grease lightly.
  6. Cook 1/4 cup of batter per pancake until bubbles form on top and the bottom is golden, about 1 to 2 minutes. Flip and cook 1 to 2 minutes more.
  7. Serve right away, or keep warm in a 200°F oven while you finish the batch.
Safety: Keep kids back from the hot griddle and the handle turned in.

Tips

Leftovers freeze well. Freeze them the same day and reheat in a low oven or the toaster.