By no means are all pancake recipes created equal. Results can be more disappointing than not. Too rubbery or flat. Not fluffy or flavorful. It’s a challenge. But some recent attempts have hit the mark, so much so that I wasn’t sure which recipe to post.We had a pancake-off last weekend and the scratch recipes in the repertoire were so easy to pull together that making three separate batches wasn’t even a hardship. This reality argues for the fact that, with the simplicity of making them homemade, there’s really no advantage to going with the Aunt Jemima, Bisquick or other boxed varieties that contain far too many mystery ingredients. Even some on the more high-end of the spectrum, like the Stonewall Kitchen Farmhouse Pancake and Waffle Mix, are not only expensive but contain artificial flavoring.
This particular recipe I found a while back while attempting to replicate the superior pancakes from Ella’s in San Francisco, a restaurant we frequented during the breakfast-at-noon period of our lives. Check it out if you haven’t been. You’ll witness all kinds of cooking in the open kitchen, from chickens roasting for the hash to dough being rolled and cut for the biscuits. And the daily changing egg combinations are unique and incredible.
If you don’t own a griddle, I’ve had this one for about fifteen years and find it great for not only pancakes, but searing chicken and veggies. Or utilize the grill side for an alternative to the barbecue.
For the pancakes, combine a few dry ingredients with butter, eggs, vanilla and buttermilk (see an easy make-your-own alternative below if you don’t have on-hand.)
And blueberries make pancakes just that much better.
Spoon the batter onto the griddle, scatter the berries and turn when the bubbles appear.
At serving time, pure maple syrup is a must. Costco is priced best. And Traders Joe’s has options from Vermont and Canada. Click here if you want to check out how the real maple syrups rank.
Many more pancakes recipes to come including lemon ricotta hotcakes, yogurt multigrain, cottage cheesers and pumpkin. But this is the classic!
Prep Time: 5 Minutes | Cook Time: 5 Minutes | Yield: 8-12 Pancakes
- 1 1/2 cups flour
- 1 tablespoon sugar
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 tablespoon butter, melted
- 2 eggs
- 1 cup buttermilk (see make-your-own instructions below in Step 1)
- 1/2 teaspoon vanilla
- Pure maple syrup
- Optional – sliced bananas, fresh or frozen berries
- If you don’t have buttermilk on hand, measure one tablespoon of white vinegar or lemon juice into a measuring cup and fill with milk to the 1 cup mark. Let sit for 5 minutes.
- Preheat griddle or frying pan over medium heat.
- Measure dry ingredients in a medium-large bowl.
- Stir with a whisk until blended.
- Melt butter in a glass Pyrex measuring cup in the microwave (or in a small saucepan on the stove), until just melted.
- Make a well in the center of the dry ingredients.
- Pour the butter in the well.
- Add the eggs and vanilla to the milk, stir with the whisk and add to batter.
- Mix with a rubber spatula just until combined and largest lumps have cleared.
- Rub or spray griddle or frying pan lightly with oil or butter and let heat for 30 seconds to a minute.
- Spoon the batter onto the griddle, using approximately 1/4 cup for each pancake.
- Optional – Place berries (fresh or frozen) or bananas on top of pancakes.
- Wait for bubbles to form and then flip. Turn down heat slightly and continue cooking on second side until golden.
- Serve with pure maple syrup.
Recipe adapted from The Cookbook Project