Pancakes are, you could say, my culinary Achilles heel. They always turn out awful. Too undercooked, burnt, too gooey, too chewy, not fluffy enough, whatever. I hate making pancakes. I’ve yet to find a recipe that gave me the perfect results I want so usually when I crave pancakes it means we’re going out. Why eat mediocre pancakes at home when the world is full of diners?

However, thanks to the power of suggestion and certain websites, I learned about skillet pancakes, also known as “Dutch babies” or “German pancakes.” Essentially these are pancakes that you cook in a skillet and slice like pizza. No muss pancakes AND another recipe to add to my ode to skillet collection, PLUS a good way to use up the rest of my buttermilk? Sold! I searched around a bit and finally settled on this recipe and I have to say, these were fantastic. Not only were they delicious (topped with strawberries and honey hallelujah Spring is here), they heated up in the toaster oven for days to come, making breakfast (my least favorite weekday meal to worry about) a piece of (pan)cake.

We’re off today for New Orleans for Lauren’s wedding. We’ll be gone for 8 days (ah!) and I’m a mess of frantic, excited, anxious, and thrilled. Happy almost wedding, Lauren & Bradley!

Buttermilk Skillet Pancakes

4 tbsp butter

3 eggs

1 cup buttermilk

1 tsp vanilla

2 tbsp sugar

Pinch of salt

Dash of powdered ginger

3/4 cup whole wheat flour (I used rye)

Preheat oven to 425.

Whisk together eggs, buttermilk, vanilla, sugar, salt, and ginger. Stir in flour. Melt butter in a skillet on the stovetop. Pour batter into the hot skillet and transfer to the oven. Bake 15-20 minutes or until golden brown.