Weekend Buttermilk Pancakes

🥞 Notes and a recipe on weekend pancakes

I am the type of person who needs a little routine and a little predictability. This is why we’ve recently instituted a Weekend Pancake ritual in our apartment. Every Saturday or Sunday, we have pancakes (as of 5 weeks ago). We have all the ingredients at the ready, so making pancakes is as easy as possible. Growing up, pancakes were an essential part of any weekend breakfast, and now I feel grounded returning to this tradition and giving my dad’s fantastic Bisquick pancakes a bit of an upgrade.

I’ve always been a pancake eater, and I’m especially fond of a “table pancake” at a diner. My recipe for at-home pancakes is a combination of everything I like in a pancake-eating experience. I like pancakes to almost be the size of a dessert plate, I like pancakes to have a lacy, crispy edge, I like thinner pancakes, I like a buttery taste, I like pancakes to have a tender interior, and I like mine to be topped a simple slather of room-temperature butter, maple syrup, and seasonal fruit. I like no more than three in a stack. I sometimes like mashing a banana into the batter, but please, no whole slices. I am an adult. I am actually not a fan of chocolate chips in pancakes or whipped cream. I never want them to be dessert, I want them to be breakfast!

If you like what I’ve described, read on!