Is there anything better than waking up on a sunny Saturday with no plans or set schedule for the day? Sleeping in as late as you want while bright sunlight filters in through the blinds beckoning you to get up, brew a pot of coffee and enjoy the morning. That’s how this last Saturday was in the Soave household and it was a beautiful thing.
Saturday mornings like this just need pancakes. Nothing beats loafing on the couch in pjs watching tv with a stack of hotcakes on your lap while you pass a bottle of maple syrup back and forth and talk about all the things you might want to do that day.
There’s just something so campy and rustic about pancakes made from scratch, too. I have a fond memory of my great aunt making blueberry pancakes for us on a big griddle while staying at a family cabin up in the mountains of Pennsylvania. We sat on the porch on that cool mountain morning eating blueberry pancakes drenched in syrup getting ready for whatever outdoor activity we had in store for the day.
Blueberries are a little hard to come by this time of year, but these buttermilk pancakes are made extra amazing with a little bit of blackstrap molasses.
It’s not often we have all the ingredients we need to make pancakes like this on hand, but a little bit of prepping will help make weekend mornings all the more wonderful.
One thing we rarely have in our fridge is buttermilk. However, I saved 2 cups leftover from our last batch of cornbread by freezing it. Regular milk will work for this recipe, too, but buttermilk gives this recipe that slightly tangy flavor.
Blackstrap Molasses Buttermilk Pancakes
Makes 6-8 medium pancakes
Adapted from Alton Brown’s Pancake Recipe
- 2 Cups Flour
- 1 Tsp Baking Powder
- 1 Tsp Salt
- 1/2 Tsp Baking Soda
- 1 Tbsp Brown Sugar
- 2 Large Eggs
- 2 Cups Buttermilk, at room temperature
- 1/4 Cup (1/2 Stick) Melted Butter
- 1/4 Cup Blackstrap Molasses
Heat a large pan or electric skillet to medium. In a large bowl combine the flour, baking powder, salt, baking soda, and brown sugar.
In a separate bowl, whisk the eggs and mix in buttermilk, butter, and molasses. Pour wet mixture into dry mixture and stir to until just combined.
Grease your cooking surface with butter and spoon about half a cup of the batter to make each pancake. Wait until bubbles form on the surface of the pancake, about 3 minutes, and flip. Cook for an additional 3 minutes.
Keep pancakes warm by placing them on a pan in an oven heated to 200 until ready to serve. Serve with warm maple syrup and enjoy!
