The Best Quick Pancakes

Quick Fluffy Buttermilk Pancakes.

The Christmas before my husband and I had our first child, someone gave me a blank recipe book. I had been utterly uninterested in cooking until this point in my life. But, when I found out I was pregnant, I decided that if we were going to have an actual child to care for, I should maybe know how to feed them something that doesn’t come in a box or a jar. To my surprise, I really enjoyed it. I got a little obsessed with it actually. After we had our son, and later, two daughters, cooking became a creative outlet for me in the midst of the routine, sometimes mundane, care of toddlers.

Anyway, soon after receiving the blank recipe book, I jotted down this recipe for pancakes and I’ve been making them ever since. I don’t remember who gave it to me and I’ve changed it a bit over the years, but this is my go-to, better-than-a-mix pancake recipe. The batter takes about 5 minutes to prepare.

Seriously. What’s not to love about pancakes?!?!

Golden, buttery, dripping with lots of butter and syrup or honey.

Usually, when I make these for my family I make a few plain, a few with a handful of blueberries tossed in and a few with mini-chocolate chips. This combination makes everyone in my family happy. But, I bought the most gorgeous, plump blackberries yesterday. They were the first juicy, sweet blackberries that I’ve bought in months. (I am so excited for summer fruit!) And, I thought they would just be so good on pancakes, with lots of honey.

Soooooo good.

• {Note} This pancake recipe is a Building Block Recipe. Building Blocks are tried-and-true recipes that I find myself coming back to time and time again, sometimes to make them exactly as is, and sometimes as a starting point for something new. -> More Building Block Recipes. 

The Best Quick Pancakes

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★★★★★

5 from 2 reviews

• Author: Rebecca Blackwell
• Prep Time: 5 mins
• Cook Time: 15 mins
• Total Time: 20 mins

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Ingredients

• 2 cups unbleached all-purpose flour
• 4 tsp baking powder
• 1 tsp salt
• 5 tbsp sugar (Sometimes I use Stevia)
• 4 large eggs
• 2 cups buttermilk (or whole milk)
• 4 tbsp butter, melted

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Instructions

1. In a medium size bowl, mix the dry ingredients with a wire whisk until combined.
2. In another medium size bowl, lightly beat the eggs with a wire whisk. Add the milk and butter and whisk to combine.
3. Pour the wet ingredients into the dry and stir with a wooden spoon just until mixed. You will have a few small lumps – that’s ok.
4. Heat a skillet or a griddle to medium. If using a skillet, you’ll probably want to put a bit of butter in the pan to prevent the pancakes from sticking.
5. Pour the batter into the pan or griddle to make whatever size pancakes you want.
6. If you are adding blueberries or chocolate chips, this is the time. Sprinkle fresh or frozen blueberries or mini-chocolate chips over the pancakes as they cook.
7. When the tops of the pancakes are covered in small bubbles and the sides look set, they are ready to flip.
8. Pancakes are done when both sides are golden brown and the batter looks set. If you’ve added frozen blueberries, it will take a bit longer than normal to cook the second side. I usually cut into one slightly to make sure the center is cooked.
9. Flip onto a tray and serve with butter, honey, syrup or jam.

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