How to Make Light and Fluffy Buttermilk Pancakes

Saturday (and, uh, Sunday) morning pancakes are a staple in our house. Grady loves to help mix the batter and is eagerly awaiting the day I let him do the flipping. For now I make him stand out of arm's reach from the hot grill but he waits, spatula in hand, hoping one day I throw him in the game.


3 Tbsp butter, melted
1-1/2 cups buttermilk
1 egg
1/2 tsp vanilla
1 cup all-purpose flour
2 Tbsp sugar
1 tsp baking powder
1/4 tsp baking soda
1/4 tsp salt


Efficiency is the name of the game and I refuse to dirty more than one bowl for a weekend breakfast. I use my Pampered Chef batter bowl because I can melt the butter in the microwave, measure the buttermilk, and then add the remaining ingredients. A large liquid measuring cup / bowl also works.  

Whisk together melted butter, buttermilk, egg, and vanilla. Add flour, sugar, baking powder, baking soda, and salt. Gently whisk just until moistened (overmixing will make your pancakes tough and rubbery).

Preheat grill to medium-high heat. I use a non-stick grill but if you're using stainless steel, grease with a little butter.  

Scoop batter onto grill in desired size/shape. Cook for approximately 3 minutes until bubbles form on the surface and begin to pop. Flip and cook for another 2 minutes or so until desired doneness is reached. 

Serve with toppings of choice. Grady is a purist - he likes his pancakes naked. Shawn reaches for real butter and Quebec maple syrup. My favourite (occasional!) treat topping is fresh berries and whipped cream.  

What do you like on your pancakes?