Here’s a delicious recipe for Fluffy Weekend Buttermilk Pancakes to make for breakfast this weekend! Or you could even make them for a breakfast supper. Who doesn’t love light and fluffy pancakes, dotted with butter and smothered in maple syrup?
Pancakes are always a hit with our family!
My husband always likes when I make pancakes for breakfast, and now my grandsons (and son-in-laws) are part of that pancake-club. Add a side of bacon or sausage links and some eggs-over-easy for a yummy meal to serve your family. Invite your friends. Double the recipe and make it a party!
See more Pancake Recipes Here. Browse Breakfast Ideas.
Ingredients for Fluffy Weekend Buttermilk Pancakes
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A Substitution for Buttermilk
If you don’t have buttermilk in the refrigerator, you may use this substitution. In a glass measuring cup combine 2 tablespoons of white vinegar or lemon juice and enough whole milk to make 2 cups.
Whisk together and allow to set for 10 minutes before using to allow the faux buttermilk to thicken.
Instructions For Making This Recipe
To begin, gather all your ingredients so that you have everything close at hand on the counter or table. For this recipe, you’ll want to cook the pancakes on a griddle or in a large skillet. Preheat oven to 200°F or use a preset warming temperature.
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Prepare the Batter
In a large batter bowl, stir together the all-purpose flour, granulated sugar, baking powder, baking soda, and salt. Create a well in the center of the flour mixture and add buttermilk, whole milk, and large eggs. Mix the eggs into the liquid and carefully fold in to the flour mixture with a rubber spatula.
Gently stir in the melted butter until just combined.
Try not to over mix the batter. It’s okay if there are lumps in the batter.
Heat a lightly oiled griddle over medium-low heat.
Flick a bit of water across the surface and if it sizzles, it’s ready. If you’d like even more butter flavor, rub a stick of butter over the hot griddle to coat it instead of oil.
Cook the Pancakes
Using about 1/3 cup per pancake, cook 2-3 pancakes at a time. Turn over when bubbles appear in the center and cook until golden on the other side. Transfer pancakes to a baking sheet and place in a warm oven until ready to serve. Repeat with remaining batter.
Serve with warm maple syrup or your favorite pancake syrup–mine is Mrs. Butterworth’s! This recipe will make 8-10 pancakes, depending on how big they are.
For a full meal, serve with breakfast sausage links or bacon, a fried egg or two, or even with grits, which go especially well with the maple syrup.
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Fluffy Weekend Buttermilk Pancakes
(As an Amazon Associate, I earn from qualifying purchases.)
Ingredients
- 2 cups all-purpose flour
- 2 tablespoons granulated sugar
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 2 cups buttermilk
- 1/3 cup whole milk
- 2 large eggs
- 3 tablespoons butter (melted)
Instructions
- To begin, gather all your ingredients so that you have everything close at hand on the counter or table.
Prepare the Batter
- In a large batter bowl, stir together the all-purpose flour, granulated sugar, baking powder, baking soda, and salt.
- Create a well in the center of the flour mixture and add buttermilk, whole milk, large eggs, and melted butter. Gently stir together until just combined. (Do not over mix.)
Cook the Pancakes
- Heat a griddle or large skillet over medium heat. (Flick a bit of water across the surface and if it sizzles, it's ready.)
- If desired, slide the end of a butter stick in the center of the griddle, or use a cooking spray for easy release of the pancakes.
- Using about 1/3 cup per pancake, cook 2-3 pancakes at a time. Turn over when bubbles appear in the center and cook until golden on the other side. Transfer cooked pancakes to a baking sheet and keep warm in the oven until ready to serve. Repeat with remaining batter.
- Serve hot with warm maple syrup. This recipe will make 8-10 pancakes, depending on how big they are.
