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!
Photo by A Cozy Kitchen.