Our Go-To Buttermilk Pancake Recipe

Jack Johnson, in my mind, is the epitome of summer. His music makes you feel like you’re on vacation in the Caribbean, sitting on the beach with an umbrella-donned, icy drink in your hand as the sun caresses your face. You can almost hear the waves splashing against the shore and feel the grains of sand sticking between your toes. The melodies are as synonymous with summer as pancakes are with weekend brunch. Especially considering that one of Jack’s most popular songs touts the benefits of banana pancakes and pretending like it’s the weekend.

The lyrics, which simply make you feel downright good inside, say it all, “This song is meant to keep ya from doing what you’re supposed to, like waking up too early”. It’s a mantra I’m sure we’d all be happy to abide by on any given weekday. Before I share the recipe, let me set the record straight.

There are a few things in my house that I don’t cook and pancakes are one of them. My husband is in charge of pasta, rice, anything grilled, and everything breakfast. He has been the reigning pancake king in his family ever since he was about 12 years old. And I am not by any means going to attempt to dethrone him.

Instead, I just sit back and reap the benefits of each gooey forkful. So you’ll have to thank the hubby for this one. In a medium bowl, whisk together the flour, baking powder, baking soda, salt, and sugar. In a separate bowl, beat the eggs lightly. Add the beaten eggs along with the buttermilk and grapeseed oil to the dry ingredients.

Whisk gently to combine, but do not over-mix. It is perfectly fine for the batter to be a little lumpy. Under-mixing the batter is one of the secrets to fluffy pancakes. To cook, heat a non-stick pan or skillet over medium-high heat. Melt 1 tablespoon butter into the pan (or use Pam instead).

Ladle about 1/2 cup of the batter onto the pan to form each pancake. Add a small pat of butter to the center of each as it begins to cook (this way the heat will melt the butter and disperse it before you flip it over). Add sliced bananas or blueberries while dough is still raw. Cook for about 2 ½ minutes or until the pancakes have bubbles on top and the edges are starting to crisp. Flip over and continue cooking until golden brown, about another minute. Repeat with the rest of the batter. Serve immediately, topped with maple syrup.

Maybe even breakfast in bed… am I getting too ambitious, Having the dry ingredients already mixed and ready has helped us in a pinch (and when I’m feeling lazy). Click here to learn more about meal prep for your kitchen! Another great thing to do is double the recipe and freeze the leftovers.

Lay your already cooked pancakes on a parchment lined pan and stick in the freezer. Once frozen, bag them up and they’ll be handy for individual servings on busy mornings. Or you can just eat ’em all. Need more breakfast ideas, Try these (eggless) strawberry chia scones or creamy grits!

1. In a large bowl whisk together all dry ingredients. In a separate bowl whisk together all wet ingredients. After making a well in the center of the dry ingredients, pour wet mixture in and gently fold together until just combined. Everything should be wet but still lumpy. 2. Preheat an electric griddle to 350 degrees or a skillet on the stove top on medium heat. Spray with cooking spray.

Drop ¼ cup of pancake batter per pancake, does not have to be exact. Let pancake cook for 3 minutes or until a few bubbles appear on top. Flip and cook for another 2 minutes, then plate. 3. Top with butter, syrup, or even whipped cream! Download this quick reference FREE printable for your fridge right now! Check your inbox to download your printable! There was an error submitting your subscription.

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