Food

Baked! Perfect buttermilk pancakes.

March 19, 2013

I’m not sure there’s anything that says “weekend breakfast” better than fluffy buttermilk pancakes. Don’t get me wrong, I love eggs—Benedict, scrambled, over easy, etc.—and I’ll take a bagel with lox and cream cheese any day of the week. But Saturdays and Sundays are perfect for pancakes.

ACS loves pancakes more than anyone I know, and since I often hesitate to whip up an entire batch just for me (three-quarters of the batter inevitably ends up in the garbage), I jumped at the chance to make them when he was here this past weekend. I’ve experimented with buttermilk (and non-buttermilk) pancake recipes before, but after discovering Martha Stewart‘s this weekend, I think it’s going to be my go-to from now on. The flavor is great, the pancakes are light and fluffy, and there’s enough batter that you’ll have some leftover for the next day. ACS and I both love plain pancakes, topped with butter and maple syrup, but you could easily add blueberries, chocolate chips or sliced bananas to this recipe and it’d be equally good. (In fact, I just may add walnuts and bananas next time.) Here’s the recipe, if you’d like to make them, too. Happy breakfasting!

P.S. Dutch babies. And more breakfast Baked! posts here.

Photo by A Cozy Kitchen.


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  • Reply
    Mary
    March 19, 2013 at 2:22 pm

    We had these on Sunday (we are pretty firm in our tradition of pancakes on Sunday morning), using a very similar recipe, except it called for half-whole wheat flour. Yum!

    • Reply
      Megan
      March 20, 2013 at 12:11 am

      I fully support a Sunday-morning pancake tradition. 🙂

  • Reply
    Mrs. I
    March 19, 2013 at 9:18 pm

    Yum! If you want to make pancakes just for yourself, here’s what I do with our waffles when Joe and I only eat one each and there is tons of batter left over: I go ahead and make the other ones. Then I lay them on a baking sheet and put them in the freezer. Once they are frozen, I pop them in a freezer bag and when we want a quick but satisfying breakfast we nuke one 🙂 Freezing them on the sheet first keeps them from all freezing together in the bag 🙂

    • Reply
      Megan
      March 20, 2013 at 12:12 am

      Smartypants! I’m totally going to do this next time. Also, I need to get a wafflemaker…

Leave a Reply

Food

Baked! Perfect buttermilk pancakes.

March 19, 2013

I’m not sure there’s anything that says “weekend breakfast” better than fluffy buttermilk pancakes. Don’t get me wrong, I love eggs—Benedict, scrambled, over easy, etc.—and I’ll take a bagel with lox and cream cheese any day of the week. But Saturdays and Sundays are perfect for pancakes.

ACS loves pancakes more than anyone I know, and since I often hesitate to whip up an entire batch just for me (three-quarters of the batter inevitably ends up in the garbage), I jumped at the chance to make them when he was here this past weekend. I’ve experimented with buttermilk (and non-buttermilk) pancake recipes before, but after discovering Martha Stewart‘s this weekend, I think it’s going to be my go-to from now on. The flavor is great, the pancakes are light and fluffy, and there’s enough batter that you’ll have some leftover for the next day. ACS and I both love plain pancakes, topped with butter and maple syrup, but you could easily add blueberries, chocolate chips or sliced bananas to this recipe and it’d be equally good. (In fact, I just may add walnuts and bananas next time.) Here’s the recipe, if you’d like to make them, too. Happy breakfasting!

P.S. Dutch babies. And more breakfast Baked! posts here.

Photo by A Cozy Kitchen.


{ Follow Pink O’Clock on facebook or twitter.

Pink O’Clock is licensed under a creative commons license. }

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