Growing up, Saturday mornings meant that Dad was making breakfast and it was always either pancakes, waffles or french toast. I loved that tradition and hope to continue it with our family as well! Pancakes were made with a store bought mix and that’s how I’ve always made mine as well up until I made this recipe for the first time. These are the best pancakes I’ve had and to be totally honest with you, I have absolutely no idea where I got the recipe from. I know it was given to me by a family friend years ago, I just don’t know which one! So if you recognize this recipe as yours, let me know, I love it!
We don’t eat pancakes very often in our home and we typically use a store bought mix, but every now and again on a special occasion I’ll make them from scratch. I never have buttermilk in my fridge so I definitely have to plan for it because the buttermilk is the ingredient that makes these pancakes so delicious – hence the name, buttermilk pancakes. ;)
To get the fluffiest pancakes the batter needs to be made the night before, so definitely plan ahead. But the batter still works if you forget to make it the night before, just try and let it set up as long as you can before you pour the batter.
Grab a mixing bowl and add in all the ingredients in order except the oil.
Using a whisk, mix the ingredients until completely incorporated. The batter will be on the thicker side and will be very airy because of the combination of the buttermilk and baking soda. This is why it’s best to let the batter sit in the fridge overnight so that the pancakes are extra extra fluffy and delicious.
Once you’re ready to use the batter, add in the oil and mix to combine.
Heat up a skillet over medium heat… I didn’t get pictures of this stage because I was wearing Grayson and obviously didn’t want to be standing over a flame, so I passed this step on to Jesse and forgot to take a picture. But I think this step is pretty self explanatory.
(p.s. don’t mind me in all my Saturday morning glory)
Pour a little of the batter into the skillet once it’s nice and hot. You don’t want the heat to be too high otherwise the bottom and top of the pancake will be toasty while the inside is still batter. Once the batter starts bubbling and then the bubbles stop popping, flip and cook the other side until golden brown.
The best part about this pancake recipe is that you can add any fruit to the batter – we added a few blueberries, but bananas or any other berries would work too.
Top with butter, syrup, peanut butter, Nutella or anything you like and dig in! I like my pancakes left pretty simple which usually just means butter and syrup.
This was my half eaten pancake that I added diced strawberries too.. and then posted to my Instagram stories.
I hope you give these pancakes a try – they are so worth it and are a fun Saturday upgrade from the normal pancake breakfast.
**If you make the recipe, please leave a comment below to let me know how it turned out for you!**
- 2 cups Flour
- 2 cups Buttermilk
- 2 eggs
- 3 tsp Baking Powder
- 1 tsp Baking Soda
- 3 tsp Sugar
- 1/2 tsp Salt
- 3 Tbsp Oil (Vegetable or Canola)
- Add ingredients to a bowl except oil, mix with a whisk until totally combined.
- Cover and store in fridge the night before you plan to cook them. They're fluffier and better tasting if you make them the night before, but will work just fine if you make them the same morning.
- Add in oil and mix before making.
- Heat a nonstick skillet over medium heat and pour in a little batter - the batter is thick so don't overpour. Once the batter bubbles, flip and continue cooking on other side until cooked through.
- The batter makes 8-10 pancakes depending on how large you make them.