blueberry pancakes + pancake 101
Mom made pancakes at least a couple weekends a month, and was loyal to the Joy of Cooking recipe, a page so batter-stained and grimy, I am pretty sure the book falls open to it even when the red ribbon isn’t at that page, which is never. And though I promise not to judge you, please, whatever you do, don’t say that Schmisquick word to my mother. It upsets her. I still remember sleeping over my friend’s house and coming over and saying that her mom made pancakes for breakfast, and that they were okay.
“Pfft,” my mother said. “She uses [that word that rhymes with Schmisquick].”
Mom was ruthless, and apparently I wasn’t much better. In college, my friends and I took to driving out to the 24-hour IHOP in Arlington whenever it struck our fancy, but I never ordered pancakes. At IHOP. Because they tasted like they were from a mix. And my mother, rather than discouraging the “Pancake Snob” label my friends were giving me, beamed with pride.
But that’s enough about all the ways my mother poisoned me against anything but homemade things. I’d much rather take you on a tour of how easy pancakes can be.
10 Pancake Tips
- First things first, the recipe: Though I have nostalgia for the Joy of Cooking everyday pancakes, I particularly like Martha Stewart’s Best Buttermilk Pancakes from her Original Classics book, so that’s what I used today. If you read between the lines, you’ll probably figure out that this just means I had a lot of buttermilk to use up, but honestly, I do think that tang goes a long way to making pancakes better and brighter. It is an almost one-bowl recipe, too; utterly perfect for the simultaneous demands for homemade pancakes and having them “now”. In a pinch, you can substitute yogurt.
- I mix the dry ingredients in a big bowl, melt the butter in a little ramekin in the microwave, beat an egg into the buttermilk and mix it all together–just barely. Winker said that she’s “horrible” at pancakes… “…even when I mix them from the box. Too dense, under cooked, burnt…Never Light and fluffy.” This is where the “just barely” mixing comes in: you want small to medium-sized lumps in the batter. No lumps means a dense pancake.
- If you want your pancakes even lighter, the best way to get that is to separate the eggs, mix the yolks in the with the batter and whip the egg whites until stiff. If you fold them gently back into the batter–this should be your very last step–your pancakes will be unbelievably light, with an extra-crisp edge.
- Once you’ve got your batter all ready, the next tip that I cannot underline enough is to keep the pan on the low side of medium. Cat’s pajamas says that her pancakes always burn or not cook at all. “Isn’t there a happy medium… like perfect?” I find that too-hot pans can both burn the edges and keep the insides of a pancake runny. Low-to-medium is the answer. Your patience will be rewarded.
- Once the pan is heated, I like to brush it with a very thin coat of melted butter, which is my tip for Celeste, who says that she struggles with the amount of oil when making pancakes. “I’ve gone with too little and scraped them off the pan, and I’ve gone with too much and been accused of making funnel cakes.” The brush–or even a spray of Pam, though you’ll get less awesome flavor–gives just the right amount of oil, without them tasting fried. They’re not fritters; they’re breakfast, right?
- It’s time to flip the pancake when bubbles appear on the surface. You’ll see tiny ones quite soon. Once you see a whole bunch, go ahead and flip it. If some batter oozes out–this always happens to me, lacking a griddle, I find it hard to get a clean flip because the sides of my frying pan gets in the way–just push it back into the pancake with your spatula. I had more than one blueberry roll out, and simply pushed them back under.
- Once you’ve flipped your pancake, it cooks much faster on the other side, just a minute or two. Because your pan won’t be too hot, though, it won’t be too brown before the insides are cooked.
- Sometimes when I flip a pancake–ahem, often–it tears or oozes so much that a bit of batter comes through on the cooked side. If so,once the second side is done, I’ll flip it back for 10 seconds or so, until that excess batter gets cooked.
- Pancakes can absolutely be made ahead. Keep your oven at 175°F, have a baking sheet or oven-proof plate ready, and store the pancakes in there until you’ve got them all cooked. I wouldn’t do this for more than 30 to 45 minutes–they can dry out–but for a short period, they’ll be as good as just-fried.
- If you want to make blueberry pancakes–and you really, really should, especially now that they’re in season, though I’ve used frozen and they were almost as good–the best trick I’ve learned is from Molly, of the dry-rubbed ribs fame, who was kind enough to make us blueberry pancakes a couple times when I lived with her back in 1999: Keep the blueberries separate, and plop them onto the batter once you’ve poured the pancake into the pan. This keeps the whole thing neater, as they only touch really the pan directly on the other side. Mostly.
And that’s it! Now I shall go scavenge the extra pancake in the fridge, because writing this post has made me hungry for seconds.
Pancakes, previously: Lemon-Ricotta Pancakes with Sauteed Apples, Dutch Babies, or German Pancakes and Mark Bittman’s Everyday Pancakes
One year ago: Zucchini Bread
Best Buttermilk Pancakes
Adapted from Martha Stewart’s Original Classics Cookbook
Yield: Martha says this makes 9 6-inch pancakes; I got about 16 4-inch ones, which are closer to the size I like
2 cups all-purpose flour
2 teaspoons baking powder
1 teaspoon baking soda
1/2 teaspoon kosher salt, or slightly less table salt
3 tablespoons sugar
2 large eggs, lightly beaten
3 cups buttermilk
4 tablespoons unsalted butter, melted, plus 1 tablespoon extra for brushing griddle (I’ve made these pancakes with and without the butter mixed in, and can say with confidence they work either way. They’re just richer with it, of course.)
1 cup blueberries, fresh or frozen and thawed (optional)
1. Preheat an electric griddle to 375°F, or place a griddle pan or cast-iron skillet over medium-high heat. Whisk together the flour, baking powder, baking soda, salt, and sugar in a medium bowl. Add the eggs, buttermilk, and 4 tablespoons melted butter, and whisk to combine. The batter should have small to medium lumps.
2. Test the griddle by sprinkling a few drops of water on it. If the water bounces and spatters, the griddle is hot enough. Using a pastry brush, brush the remaining 1/2 teaspoon butter onto the griddle. Wipe off the excess with a folded paper towel.
3. Using a 4-oz. ladle, about 1/2 cup (for a 6-inch pancake), pour the batter in pools 2 inches apart. If you wish to make blueberry pancakes, arrange a handful over the cooking pancake, pressing them in slightly. When the pancakes have bubbles on top and are slightly dry around the edges, about 2 1/2 minutes, flip over. If any batter oozes or blueberries roll out, push them back under with your spatula. Cook until golden on bottom, about 1 minute.
4. Repeat with the remaining batter. You can keep the finished pancakes on a heat-proof plate in the oven at 175°F. Serve warm.
My husband and I swear by the Joy of Cooking recipe too! Buttermilk is my favorite by far.
I add water the the packet, that’s homemade right?
Just kidding, just kidding calm down… I actually add more water than it calls for. I am a rebel who makes crepes…
We eat many batches of pancakes at my house and used to make a buttermilk recipe similar to the one you posted. However, I made the Cornmeal-Cranberry Pancakes that the Wednesday Chef posted and we are now obsessed. The cornmeal adds an incredible texture and the crazy amount of baking powder makes them super light. This is now our go-to pancake recipe (though I usually use blueberries instead of cranberries since I am obsessed with blueberries) and gets raves from everyone.
Wonderful! They look delicious!~
My favorites are the ones from Marion Cunningham’s Breakfast Book, which if I may make a plea, is TOTALLY worth your limited kitchen shelf space. When I’m feeling really decadent and/or want to impress people I make these ones from Saveur Magazine.
Thanks for posting everyday this week!
Whoops! These ones.
Deb, this is why I love your blog. I also grew up in a house where Bisquick is a dirty word. My mom made her great-great-grandma’s buttermilk pancakes and my dad made his sourdough pancakes, and we ate both with cane syrup and nothing else. To this day I will only eat buttermilk and sourdough pancakes – anything else just tastes, well, gross.
my parents were the exact same way: i can’t stand to eat anything not made from scratch, especially soup and desserts. and yes, i pretty much remember pancakes being the first food i ever cooked, and i frequently made them for my family–in the first grade! good times. i really want to try buttermilk pancakes now….i always used the betty crocker or better homes and gardens cookbook–all we had: my parents didn’t really use recipes.
Also, a really simple buttermilk pancake recipe is: mix buttermilk and flour and an egg. I think I do 1.5 cups milk and 1 cup flour, but really just toss in more liquid or more flour until the consistency of the batter is to our liking. Then make them, using 1/8-1/4 cup of batter for each (again, this is a personal thing – I like mine about 3″-4″ across). You know they’re ready to flip when the edges are completely set and the middle is mostly set. Put butter on the top of each one when you stack them, and then serve with cane syrup. Yum!
funny – I never make pancakes as I am a savory breakfast person. But I made some this this morning as I had a strange craving…made the lemon ricotta ones…DEEELISH
Personally, I swear by Ruth Reichl’s pancake recipe in the Gourmet Cookbook. The recipe calls for a stick of melted butter and it makes the pancakes super rich. That said I like the idea of blueberry and buttermilk and will have to try this recipe next time I have a hankering for pancakes.
Pancakes are awesome. Sometimes we whip up a batch for dinner or supper or heck even dessert cause mmmmm pancakes. We like ours verrrrrrry hearty. With rolled oats, ground flax and pecans in them. They make the sort of pancake that fills you up with just one…but of course we eat 2.
I am craving blueberries now though after looking at your pics, I can’t remember the last time I had blueberries in my pancakes.
I didnt make pancakes for a long long time, I should probably start a new tradition :)… yours looks really good, thanks!
Very cool. Pancakes wasn’t my answer that that post, but I have been remarkably unsuccessful with them lately.
I like to add a dash of vanilla extract to the eggs for pancakes, French toast, cremslach and matzo brei.
The Martha Stewart Buttermilk Pancakes recipe is also the standard in our house. They always come out so perfectly!!
Confession #1: on a camping trip I made the kind where you add water, shake, and pour.
Confession #2: it was only until I moved out on my own that I knew what a true, homemade pancake was. See, I thought everyone used Bisq…the mix that shall not be named. I haven’t gone back since.
I’m going to save this recipe for my mom’s b-day coming up. Those blueberries look scrumptious.
These look amazing ive never had american style pancakes but the idea of blueberry and buttermilk sounds great. I have to agree with the homemade thing my mum was exactly the same and so ive been brought up to appreciate the effort as well as the (normally + hopefully) better taste
When out of buttermilk, we often use sour cream. Relish!
Natural yogurt works in place of buttermilk, too. (Also for English scones.)
These pancakes look amazing, especially with the blueberries! I love homemade pancakes, so I’ll have to make these soon!
I like to sprinkle the blueberries on the just-poured pancakes, and then use a small spoon to spread the top of each blueberry with a smidgen of batter, so that they don’t bubble up when they hit the heat, but there remains a pleasing, well-distributed amount of berries, sans purple batter.
I usually make pancakes froma box. I haven’t found anything better. I am going to give this a try and see if I can give up the box.
When I was growing up, my grandma used to notify everyone the evening before she planned a big pancake breakfast, so we could stop by on the way to school. It was always a cause for excitement; my cousins and I got hopped up on pancakes with cane syrup and the adults enjoyed their coffee and conversation knowing we’d detox at school. (It was probably at one of these breakfasts that my grandma taught me when to flip the pancakes — she’d like this tutorial a lot.)
And now I need blueberry pancakes for dinner. I’d be awfully upset if I didn’t have all the blueberries in blueberryville in my fridge right now.
I’m flattered you quoted me in your blog..but should I be?
HA!
I see where I’ve been failing in your tips and am going to try the Joy’s pancakes tomorrow.
I forgot to tell you that only once did my pancakes come out light and fluffy….I was probably about 15 yrs old and everyone had gone to mass except me. So i surprised them when they got home with these GORGEOUS pancakes. Everyone sat down served themselves up, said grace and dug in. Moments later everyone was spitting them out onto their plates. I had mixed up the soda for the baking powder, or vice versa, the recipe didn’t have both like the one above. It was a very humbling experience!
My 1954 edition of JOC has that same slimy grimy texture on the pancake recipe page. I so grew up w/out that ‘rhymes with’ stuff and can taste a mix pancake a mile away blindfolded. We even did scratch waffles, which apparently are on the endangered list. My son, ever so in danger of snobbish, took two bites of a frozen waffle at a cousin’s house and politely declared he was ‘full’ to avoid eating anymore. ‘Yuk’ he said to me. ‘Don’t ever buy those.’ which will never happen as long as I draw breath.
Your tips should help those with pancake phobia. Now can you tell me what a flapjack is???
I was spoiled by the Joy of Cooking recipe too. My dad made them every Saturday growing up. I never order pancakes when I’m out because they just taste terrible in comparison. Thanks for the tips :)
Martha’s recipe are my favourite! I like her pear variation, too. I never cook them on a pan since I’ve found that my pancakes are cooked to perfection on an electric griddle! Woo!
mmmm, those look delicious! my brother just broke his leg, and he’s been staying with us, and this looks like the perfect thing to make him for a pampering breakfast!
Oh Hell. Just keep writing and taking pictures. I’m over here salivating and taking notes.
Long time reader, first time poster.
(I check every day.)
I was also incredibly spoiled with homemade pancakes virtually every weekend. Your pictures are beautiful, and they make me realize it has been far too long since I’ve made blueberry pancakes! (My mom, however, was partial to the James Beard recipe)
Yay! Pancakes are my all time favorite. Totally agree with cooking them at a low temp – patience always pays off, even if it’s SO hard not to want to crank them out quick!
Those pancakes look lovely. I would love to try out the recipe soon. I don’t have buttermilk on hand. Is it ok to substitute with milk? I know buttermilk makes it yummier though. Thanks. I did your slice and bake cookies and love them. :)
Yummm, this is what we had this morning, too, with homemade blueberry syrup (and we picked our own berries last Sunday, so how hippy-dippy can we get!?) I do the Joy recipe, like your mom, but I’m also hugely partial to whole-wheat pancakes made with yogurt and grated apples, which rock your socks and make you feel all healthy, too. It took me years to get pancakes right – I used to make these big mushy scrambled messes, and now I make oddly-shaped but always delicious pancakes. I’ve found that doing it well just takes practice and kids who are willing to eat your mistakes!
i was going to agree. of all the pancake recipes i’ve tried, i have to hand it to martha — she’s got this one down. and it doesn’t require the use of cheesecloth or something else i don’t have. yay! these are melt-in-your-mouth happy.
I have to say I like my pancakes with Grade B Maple Syrup. So mapleicious. It’s good on matzo brei too (not surprising).
How can you be sure you won’t have batter balls if you don’t mix until the lumps are gone? Every time I make pancakes something in my head tells me to stop mixing, but then I think of the powdery explosion of a batter ball and mix until the lumps are gone. I’m going to try these for Sunday breakfast. Wish me luck!
I’ll have to try this! My mom opened many a box of B-quick; despite the fact that she was a native Southerner she never made biscuits from scratch. Isn’t that pitiful? I make them from scratch all the time and she can’t get over it.
LOL. I made a pancake for dessert last night, + batter for breakfast this morning… and this is the second “pancake mix is useless” food blog conversation I’ve come across in 12 hours! don’t know what the deal is with your b-quick brand, but the ones in Australia apparently still require eggs and milk, so really, you may as well just measure out the flour, baking powder, sugar etc too, right? how much quicker is it, really? ;)
I have been looking for a great pancake recipe, not being in love with the Joy of Cooking one (am I allowed to say that)? So thanks for this. And thank you for the egg white tip – I looooove crisp edges on my pancakes so I am definitely going to try this!
I know what I’ll be making tomorrow morning for break-the-fast!!!!!!!!!!!!!!
Your sentiments about homemade pancakes is a reflection of the sentiments of my children and husband. My daughter has been called a pancake snob too, and I’m pretty sure that label came during a visit to an IHOP with college friends. They also give her grief for her insistence that chocolate chips cookies be made with real butter and real vanilla. Now she cooks and bakes for the friends and they get it.
First time commenter over here, but I’m pretty sure pancakes was one of the first things I’ve learned cooking-wise as a kid, so I too, am a pancake snob. You just can’t beat home made from scratch. Ever. Sometimes, ok, very rarely, I’ll order pancakes from a restaurant- only to end up disappointed that they’re of the ’sweat shop’ mix variety.
Next time I make some, I’m going to stack them with a thin layer of dulce de leche in the middle.
Absolutely love your blog, it’s addictive!
Oooooh! I’m craving them right now. My son is the “pancake and syrup snob” at our house. Homemade all the way. I use the recipe from my Ma’s old Betty Crocker cookbook of the fifties. However, we must have Pure Maple Syrup and Land o’Lakes butter, after all I am from Minnesota! I am going to give your recipe a try tomorrow and I’ll let you know what Jacob thinks.:)
Hi Deb, this is my first post to your terrific site. I’ve been reading it for a while now…. but today’s post forced a comment. When I was a teenager, my dad and I had a running competition on who could make the best pancakes. (He always made us breakfast when I was in high school.) We’d try different recipes sometimes, but usually made the version from my mom’s Betty Crocker cookbook, and always with buttermilk. Never with …@!$isquick!! So I’m a pancake snob too!! (Must have real maple syrup…!)
My dad’s been gone now almost a year, and my last kiddo is leaving the nest soon, but I ALwaYS made them homemade pancakes on a cast iron griddle when they were growing up!! Such fond memories! Thanks for a wonderful post. And your tips for making perfect pancakes are fabulous!! I think I’ll have to make some really soon!
I never have buttermilk around (beyond the powdered form which is a bit yuck) so I usually sour the milk with a bit of lemon juice. And I always make them in a large Pyrex measuring cup so I can pour them directly onto the griddle. No ladle necessary.
Deb, how do you do it?? Each and every photograph you take is so captivating!!!
Anyone ever had banana pancakes? they are my favorite! just thinly slice your banana’s and plop them in the way Deb says to put in the blueberries. Cook them as normal and they are brilliant! In fact, you can add lots of different fruits. My family has done this for ages and one of the first things I learned is when to turn a pancake too. It just takes a little practice and paitence.
I’ve gotta confess: I love Mcdonald’s pancakes!
I’ll have to give this recipe a try. I have three or four different pancake recipes that I rotate. My kids love blueberry pancakes. we have been making them like crazy lately with blueberries that we picked.
Made these for breakfast this morning and they were incredible! So light and fluffy! I thought my 3 year old was going to pop, he ate so many. Really great recipe and tips. I used my electric non-stick griddle and at first I thought you were a little off with the temp at 375, but then realized that I’ve always cooked them at too low a temp and they get dried out instead of staying moist and yummy. Thanks Deb!
I live by Martha’s Best Buttermilk Pancake recipe! I found they are absolutely perfect in everyway and have spoiled me when it comes to other inferior pancakes and boxed mixes.
Not that I haven’t used those in a pinch but ….those buttermilk pancakes are fabulous!
Although I must confess to using that stuff that rhymes with Schmisquick in a pinch, I have a lot of success with the NY Times recipe for ‘everyday pancakes’ from Dec ‘06. It includes a blueberry variation. Although Deb, your griddle heating and flipping tips are spot on! (and why, may I ask, do you not have a griddle?? I use mine for tons of stuff – indispensible)
I made Alton’s this morning, but forgot I was out of buttermilk and had to sour some regular. Never again – they tasted OK, but they were nowhere near as fluffy and thick. His recipe is very close to the one you posted, except it’s got half as much baking powder and baking soda, and 50% less buttermilk. I’ll have to try these to see how they compare.
Although this is not purist in cooking, I have found that using the commercial spray cooking oil on the griddle keeps the blueberries from sticking and limits personal fat intake.
Also, the OLDER the buttermilk, the lighter the pancakes. I have used it months past the expiration date with great results.
I find that when the temperature of the pan is hot enough (water sizzles when dropped in pan) I don’t need to add any oil or butter at all and this prevents my pancakes from coming out greasy…this also helps alleviate my guilt when eating pancakes drowned in syrup, but i suppose if you’re going to eat something bad you might go all the way?
I also enjoy cooking Pancakes and for a couple of years have used this recipe from Elton Brown that allows you to make up a pancake dry mix to store in an airtight container for about 3 months and then make pancakes from the homemade mix. I also like it because it can easily be halved for a small order!
Pancake Recipe
From Elton Brown via Epicurious
6 cups all-purpose flour
1 1/2 teaspoons baking soda (check expiration date first)
3 teaspoons baking powder
1 tablespoon kosher salt
2 tablespoons sugar
Combine all of the ingredients in a lidded container. Shake to mix.
Use the mix within 3 months.
“INSTANT” PANCAKES:
2 eggs, separated
2 cups buttermilk
4 tablespoons melted butter
2 cups “Instant” Pancake Mix, recipe above
1 stick butter, for greasing the pan
2 cups fresh fruit such as blueberries, if desired
Heat an electric griddle or frying pan to 350 degrees F. Heat oven to 200 degrees F.
Whisk together the egg whites and the buttermilk in a small bowl. In another bowl, whisk the egg yolks with the melted butter.
Combine the buttermilk mixture with the egg yolk mixture in a large mixing bowl and whisk together until thoroughly combined. Pour the liquid ingredients on top of the pancake mix. Using a whisk, mix the batter just enough to bring it together. Don’t try to work all the lumps out.
Check to see that the griddle is hot by placing a few drops of water onto to the griddle. The griddle is ready if the water dances across the surface.
Lightly butter the griddle. Wipe off thoroughly with a paper towel. (No butter should be visible.)
Gently ladle the pancake batter onto the griddle and sprinkle on fruit if desired. When bubbles begin to set around the edges of the pancake and the griddle-side of the cake is golden, gently flip the pancakes. Continue to cook 2 to 3 minutes or until the pancake is set.
Serve immediately or remove to a towel-lined baking sheet and cover with a towel. Hold in a warm place for 20 to 30 minutes.
Yield: 12 pancakes
The baking powde rmeasurement in Tonies pancake recipe looks wrong. Should it be 3 Tablespoons Baking Powder?
I make my own baking mix also. It uses 6 cups sifted flour, 1 tsp salt and 1/2 tsp soda, but uses 3 Tbsp baking powder and 2 Tbsp powdered sugar, plus 1 cup shortening cut in until it’s the consistancy of Shmisquik..like a clumpy flour. I do it in my food processor, but a mixer works fine too for cutting in the butter or shortening. I would use butter instead of shortening, but it wouldn’t hold up as long. The salt quantity you can adjust to your taste actually..I don’t like things too salty so I use the 1 tsp.
For pancakes I just whip an egg or two in my quart size measureing cup, whisk in milk or buttermilk and stir in as much mix as makes a, lumpy batter, as thin or thick as you want your pancakes.. DONE! Cook! I have also added applesauce to it too and/or any fruit that appeals at the moment. I’ve added extra melted butter, cinnamon or nutmeg( if desired) or a squirt of pancake syrup to the batter for extra sweetness! Too easy!
I love it! In our family (or at my Daddy’s house, at least) it was the Joy griddle cakes recipe, where the red ribbon constantly lived. I never liked them much, though – pale pancakes like this are my personal preference, and those were dark brown and whole wheat and just far too healthy!
Great post! I made this recipe this morning, and the batter was SO thin. Too thin! What did I do wrong to make that happen?! I can’t imagine. Oh well, we ate my failcakes anyway!
I’ve never made pancakes and this post has got me looking forward to my first batch! Great post.
I have also made Alton Brown’s pancakes with great success. The recipe a commenter has listed above makes enough for 3 batches, and you can store the mix in a canister for later. Then you just have to be sure to have buttermilk on hand! Try them with chocolate chips — decadent!
I just have to say that I learned years ago to make pancakes from scratch and have never turned back. I always have flour, etc. on hand, but never mixes, that would requiring planning ahead. I always like to use the beaten egg whites trick when making waffles. My kids grew up with homemade things which causes others to call them food snobs.
When I made pancakes with my sister a couple weeks ago, I originally was unable to find my copy of Joy. Sis texted a friend of hers to ask how to make pancakes. The answer she got back was “with pancake mix”. So sad. So sad.
Whoa! Congratulation on a great recipe here. Very nice food. I love blue berries.Thanks for the share.
Hi Deb,
Thank you for the recipe and great pictures. I’ve only ever tried making pancakes once, out of a box, and only because it wasn’t the buttermilk variety as my husband doesn’t like buttermilk pancakes. I have 2 questions. Can I use plain milk instead of buttermilk? And do you have a recipe for swedish pancakes? :)
Thank you!
I made these this morning, and while I always make nice pancakes from scratch, my husband took one bite and said “These are GOOD! Is there something really different about these?” And I had to tell him yes. New recipe, more butter, more buttermilk.
We normally don’t have much butter IN our pancakes so we felt quite rich indeed!
Also I made these with cut up nectarines from our tree instead of blueberries. Stunning!
P.S.. I too use an electric griddle. I got it as a gift, thought I’d never use it with just two people – and we have almost worn it out! It makes french toast and pancake breakfasts SO much easier!
These remind me of home! This is how my mom has fixed pancakes for as long as I can remember. YUM…
By the way, your pictures from last week (?) of the nectarine tart made me brave enough to try my first fruit tart ever from that recipe. So far, so good…I can’t wait to try it tonight!
Hi there! My family was an Aunt Jemima family…not much better than that other mix, I know, but to me AJ always tasted a BIT less like plastic… (At least we always used real syrup). Well I’ve got a pancake horror story to share: When I was in elementary school I went to a sleep-over birthday party at a friend’s house. Her father decided to make pancakes for all of us in the morning. Not only did he insist on using THE evil mix, for some reason he thought that adding food coloring would be a good idea. So we had plates full of red, green, yellow, and blue Barbie pancakes (mix pancakes always look too perfect). I still remember being so disgusted that the best I could do was choke down a yellow one…the most normal looking of the bunch.
Well I’m happy to report that I have now overcome the box. Purely by necessity, I might add: I live in Austria, where you just can’t find the mixes anywhere. Thanks to years of practice as a kid, I’ve got the flipping down. My problems now are that they aren’t fluffy (which shouldn’t be a problem once I try the tips above) and that for some reason I can’t make decently sized pancakes. I make MONSTERS. They look like steaks! I’ve already scared the Austrians with my gigantic Christmas cookies…
this is *exactly* like the ones on the cooks illustrated video and, after making them today (just like yours), i have to admit that this pancake non-liker really likes these … dgs did too as did dh ….
thank you ……
Thanks for the great pancake primer. Very helpful. I love eating pancakes, but I’ve always been a little intimidated by making them. I promise to never use that stuff which shall not be named ever again!
That’s how I make my buttermilk pancakes. Plus I add a dash of cinnamon; try it next time.
Love your photos!
Really, frozen blueberries are worth a try if the fresh ones aren’t in season or are too expensive (as they often are for my college-sized budget). You can use them right out of the freezer, and just plop them on the pancakes after you’ve poured them! Obviously, fresh is always better, but…
wow, these look totally amazing!
I typically choose to make crepes over pancakes because I’ve never found a pancake recipe that was very inspiring but yours looks absolutely incredible and, with 3 cups of buttermilk, so moist! I will definitely try this. Thanks!
There are a lot of pancake snobs – how wonderful as this the best way to find out all of the great pancake recipes : ) I too love Marion Cunningham’s Buttermilk Pancakes…Robie’s Buttermilk Flapjacks are on the menu for next weekend. My mom always made pancakes in a cast iron skillet (when I was young, now she uses an electric griddle). I’ll try the skillet to capture the crispy edges. Thanks!
Mmmmmm, pancakes! I live in a house full of proud pancake snobs. We are also experimenters. Our favorite pancake trick is to add the juice of 1/2 a lime to just about any pancake recipe, sounds a bit odd but adds a lovely fresh sparkle. mmmmm.
Always a feast for the eyes when I pop in here. Delicious in every way!!
Your blog is amaaaaaaaazing.
I was always taught to flip the ‘cake when bubbles begin to burst and instead of filling back up with batter, they stay opened up. (thanks mom!) That’ll probably take care of the too-runny-when-you-flip-’em problem.
Oh, thank you thank you. I just love pancakes and they are the cause of my greatest secret shame. No more I say!
I love blueberry pancakes. Yum!
I too am a pancake snob as my mother only made them from scratch. I just tried a new pancake recipe yesterday and ended up with leaden disks (which I hope was just from expired baking soda and not my technique) so I will definitely try Martha’s recipe next time. Thanks for the tips!
mmm, you’ve inspired me to go to the grocery store at 11 pm to buy buttermilk so I can make these in the morning, yum!
Unfortunately I grew up in a house where pancakes-from-a-box were the only pancakes I knew, tomorrow this changes :o)
I also remember learning when to flip pancakes at a very young age – all to do with the bubbles… but in Australia, we call these little pancakes “pikelets”, probably an English name for them, being a Commonwealth country, and all… Although pikelets are quite old-fashioned now, and not often seen, I have eaten them spread just with butter, or for a more glam version, jam and cream… yummo!
Ooh I just made a batch of blueberry buckwheat pancakes earlier this week. This recipe turns out fabulous each time, and the pancakes actually LOOK pretty.
http://desertculinary.blogspot.com/2005/05/blueberry-buckwheat-pancakes.html
…look pretty when I make them! Because somehow, my pancakes always looked like crap before :-)
I grew up in a pancakes-are-made-from-a-mix household, and I never really liked them; my dad and brother thought I was crazy when I asked to go out for breakfast on my birthday. My mom really didn’t get the idea that some things taste better when made from scratch. Thanks for the tips, I can’t wait to try them!
I love pancakes and it is one thing I was never scared of because my Dad made them. I used the Cooking light Low-fat Buttermilk pancake recipe. So fluffy, so buttermilky in the best way possible. I should experiment with chocolate chips, blueberries, etc. Thanks for more inspiration.
I think one problem people may have with the heat level, under/over done, and oil/butter issues is that the pan you are cooking them in should be of good quality, so it will retain heat and disperse it evenly. I’ve seen too many people get frustrated and defeated, because of cheap quality pans, not lack of skill.
Oh the glory of homemade pancakes! My mom also made waffles from scratch…and syrup (water, sugar, and maple extract)…I could never stomach that weird Mrs. Butterworth’s stuff. Now I love the real maple syrup, but we couldn’t afford that growing up. I also use the drop method for chocolate chips. When I moved in with a friend during college, I made pancakes from scratch and she was in awe. Then I bought my own Belgian Waffler, and our apartment never saw a frozen waffle. :-)
Pancakes are definitely my nemesis in the kitchen…but I LOVE them so I am so glad to have this step-by-step tutorial. I’m holding out hope that it will finally be the thing that sends me on my way to pancake-making bliss! Thank you! :)
My husband uses the Joy of Cooking recipe and his pancakes are spectacular. I don’t know how they are so good but every time he makes them, I think of how sad it is that so many people use that horrible mix when they could experience true pancake bliss with just another 5 minutes (or so) of work. Yummm, now I’m going to ask him to make pancakes for breakfast this weekend. It’s been a while. In fact, I think – horror of horrors – that my younger daughter has never had them! Bad! We must rectify that immediately. Thanks for reminding me of this most sublime breakfast item!
I grew up overseas making everything from scratch and am a snob about most “homemade” things that involve mixes or shortcuts of any sort.
I’ve found that making your pancake batter the night before and leaving it in your fridge overnight, creates the most amazingly fluffy pancakes!
I am a huge fan of the JOC recipe, too. I do a variation, though, and sub whole wheat flour and flax-seed meal for the white flour, and use buttermilk instead of regular milk. Super fluffy and great texture (the flax-seed meal gives it a very light crumb that you wouldn’t expect).
Wow! I’m so honored! I didn’t think you were the kind of person to ignore others (anything but.. I’m sure) but I just felt like my measley little problem wasn’t worthy of The Great Dr. Deb at SmittenKitchen. Little did I know, you had a soft spot in your heart for pancakes. I am completely inspired. I want pancakes… RIGHT NOW. Unfortunatetly, I have late meetings tonight and early meetings tomorrow, so I’ll have to wait until tomorrow night to make these. Oh, they look fabulous. I can’t wait to dig in. I’ll let you know all about it later this week. I’ve made so many things from your site that I can’t even begin to tell you – and they’re all fabulous.
Thanks Deb!
~The Cat’s Pajamas
… and they were divine :o)
older brother said they were, “the best pancakes he’s ever had in his life. ever”
Your post came at the perfect time! I have exactly 3 cups of buttermilk in the fridge that I need to use up! So thanks for your impeccably perfect timing and post. :-) Quick question: Is it possible to mix the batter and let it sit in the fridge overnight? I am thinking about making the batter tonight, make some pancakes for dessert (there are only two of us in the house), and fridge the rest of the batter for tomorrow’s breakfast?
Why do I visit your website @3:30pm EVERY SINGLE DAY? I’m so hungry and my kickboxing class is in 2 hours.
Oh Deb, you torture me…or am I torturing myself? These pancakes look wonderfully delicious. You can bet I’m going to make these one Sunday morning!
Have you ever had or made yeasted pancakes? I hear they’re delicious but a whole lot of extra work.
Poster #100.. or at least I was as I started to type this.
With that, comes a confession. I’ve never made pancakes from scratch! Well.. ONCE I did. I was following a friends recipe, and forgot to add the milk.
Yes. I did wonder why the batter seemed a bit.. thick. But I pushed ahead anyhow. And never again would I do them from scratch. ‘Panbricks’ are tasty enough, drowned in syrup. But only when your darling hubby says so. I wouldn’t recommend serving these to Sunday brunch guests.
Syrup makes anything taste better anyway, No?
But I couldn’t help but try these today. I was home alone, so no one would know the failure they’d become. And Id never heard of whipping the eggwhites seperately!
And.. I actually had buttermilk in the fridge! How that happened, Im not entirely sure.. but there it was.
No blueberries. But some chocolate chips…
My hubby won’t believe me, Im sure. But they. Were. Amazing.
Thankyou so much! I can make a pancake!
What a great post. Just this morning I took a look at my 2 pints of blueberries and thought “I really think it’s time for making pancakes…” and here you are giving me the faultless, how-to tips! That’s it, it’s official! I’m making them!
Brooke
I thought I had the perfect pancakes down, but I learned something today that should help my butter regulation—a brush. Thanks!
Holy cannoli! Those look so delicious! I just bought some blueberries and was going to put them in some banana bread, but I’m pretty sure I have to make some pancakes now.
I have been making pancakes nearly every day for the last 9 years for my daughter (and me!) and would NEVER think of using a mix when making them from scratch is just as easy and much more delicious. My mother always made pancakes using the Fannie Farmer Boston Cooking School Cookbook and so do I. I don’t even need to look up the recipe anymore, I’ve made them so many times. I must say that you are dead on with your tips to cooking pancakes—I couldn’t think of a thing to add! We love blueberry pancakes at our house too!
My mom NEVER used a mix, either. Lucky me, I grew up with a mom who cooked everything from scratch, so I’m not so intimidated by that kind of cooking (it’s really surprising how many people are). I’m by no means an expert, but I enjoy it. For pancakes, I make a mix that I found in an issue Martha Stewart’s Everyday Food magazine that I love (that way, all my ingredients are measured out and kept in the pantry, ready for a batch of pancakes whenever), to which I just add a cup of milk, an egg, some melted butter, and usually blueberries (how can you not?). So easy, so delicious. I even made these camping last weekend (with my trusty homemade mix at hand) and all of my in-laws were flabbergasted – as if not using a mix was completely unheard of (when we got married, my husband was amazed when he suggested baking a cake and I started to get all the flour, sugar, and other ingredients out…)! Anyway, the point in mentioning all this (and there is a point…) is that I think it’s absolutely fantastic that you’re taking the all the scariness and phobia out of from-scratch cooking and getting people back to the basics!
I also have to say, that I love, love, LOVE your blog. I’ve been watching it for the past few months and I’m always inspired. Thanks for sharing your enthusiasm!
Pancakes are my serious comfort food, I even had a griddle in my dorm room at college (I took it down the hall to the shared kitchen to actually use). A room mate once noticed that if I’m making pancakes for dinner, I’m probably in distress somehow. They’re one of the easiest things that I know how to make and a recipe that I know by heart, it’s easy, because its one of everything and has hardly any dishes. I’ve never understood bisquick either, (or cake mix for that matter).
1C Milk
1 Egg
1 Tbsp Butter, melted
1 C Flour
1 Tbsp Baking Powder
Blueberries to taste, I prefer wild ones because they’re smaller, defrost if you’re using frozen and drain them.
You’re going to mix this all up in a glass 2-cup measure and then pour right out of it onto the griddle. Turn the griddle up to 400 degrees and make sure it pre-heats enough. Pour the milk into the pyrex measuring cup, beat in the egg and then the melted butter. I melt the butter in a little glass ramekin/bowl and then re-fill it with frozen blueberries to thaw. Add the flour and baking powder, stir until just mixed, then drain and stir in the blueberries. You may want to add a bit more flour to thicken the batter a bit more, depending on how thick you like your pancakes, how drained your blueberries were and how well you measured while sleepy.
Pour the batter into even puddles on the griddle, I usually get 6 pancakes, which fills the griddle. flip when the surface dulls and bubbles form in the middle. Enjoy!
Great job helping everyone conquer their fear of things that really aren’t scary at all.
Hello
I was just talking about how my pancakes stink so thanks for the primer. I think my main issue is over-mixing.
I haven’t read through all the comments so if this has been said already, my apologies …but now that I’m a mom to young kids, I do the same as my mom did with pancakes. If I’ve got a few uneaten pancakes leftover, I put then in plastic baggies 2 at a time in the freezer. Then, on a harried morning I just pop them in the toaster on “low” and they pop up ready to be eaten.
Of course, they aren’t as great as right out of the pan, but solves my issue of hating to throw away food and gets pancakes on the table in record time.
Kelly
I’m going to have to try your recipe! I grew up eating homemade pancakes but switched to mix and *horrors* fake maple syrup (I’m cheap sometimes) when I went to university. My roommates don’t get the difference and have learned to just ignore me when I start rambling on about “proper pancakes”. But I’m home for the summer so this calls for proper pancakes with fresh blueberries and real maple syrup from the farm outside town. Yummy!
Honey, are you quite sure that your mother and my mother weren’t the same person? I could lift this entire post and put it on my own blog and it would still be completely true.
Stolen, but true.
Oh my yum! I came here from Simple Mom. I can’t wait to try these tips for better pancakes. I confess I’m a Schmisquick girl but only out of fear for the homemade.
Thanks so much for this recipe! These are officially the best pancakes I’ve ever tried, even more than our favorite banana nut ones! We cannot find blueberries where we live; the closest substitute was a bag of frozen mixed berries, which actually were fantastic sprinkled on the batter. Even the first batch, which I accidentally burnt black, were so good that we nibbled them up while waiting for the second batch. My husband’s requesting “Wild berry pancakes” every weekend for eternity now. :)
Oh, and I couldn’t find buttermilk either, so I used 3 cups of whole milk with 3 tablespoons of lemon juice. Worked like a dream!
I made these this morning and I was stunned at how good they turned out!
They remind me of the pancakes in the Netherlands, so rich and cakey and fluffy. I made a couple plain ones because I loved how the pancake itself tasted so much. I’m looking forward to leftovers this weekend.
Thank you so much for the recipe and the tips. I am now an amazing pancake maker. ;o)
Ive scaled the recipe using my MasterCook program to use just one pint carton of buttermilk. (Original recipe reduced by 1/3) Here are the updated ingredient amounts.
Serving Size : 6 (Compared to original 9)
Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
160 grams all-purpose flour 1 1/3 cups
1 1/3 teaspoons baking powder
2/3 teaspoon baking soda
1/3 teaspoon kosher salt — slightly less if regular salt
2 tablespoons sugar
70 grams eggs — slightly beaten 1.3 eggs
2 cups buttermilk
2 2/3 tablespoons unsalted butter — melted
2/3 tablespoon unsalted butter — for griddle
2/3 cup fresh blueberries — or frozen & thawed
What do you do with the remaning .6 of an egg….? After you finish cooking your pancakes, just make a little bit of scrambled egg.
Any idea on how to get the edges on your pancakes all crispy? I love love love when I go to restaurants and they have those crispy almost-fried edges, but I’ve never been able to replicate it. Do you need a special pan?
Hi Rebecca — I think the secrets are two-fold: the first is a lot of butter in the pan. That gives it that almost deep-fried looking edge. The second is whipping the egg whites separately, which I mentioned in the post. That can give the edges an extra crisp effect.
My mom also made pancakes with Schmisquick, so that’s how I’ve always made them. I gave yours a try this weekend though, and they were the best pancakes I’ve ever had. I couldn’t possibly go back now. Next time I’ll have to half that recipe though…
Homemade is the only way to go. I use the Cook’s Illustrated recipe from “The Best Recipe” cookbook which is similar to many recipes quoted above. My pancake advice — if you have the space, buy an electric griddle from Target for $20 as it cooks 8 pancakes at a time and you don’t run into problems with flipping them (I always mangle them in a frying pan). the griddle can also be used for making grilled cheese sandwiches for a crowd or for bacon. And for recipes like the CI recipe, you can do some of the work the night before — e.g. mix up the dry ingredients in one bowl and the wet ingredients in a second bowl, and just mix them together in the AM. Makes it much speedier, especially on Christmas morning!
MMMMMMM. These look wonderful!! :) I have to confess, though, I use a mix because I am both too impatient and too lazy to make them from scratch (and clean up my mess). However, I use the 10-grain mix from Bob’s Red Mill, so it has a little better flavor….. :) (Speaking of which, I have frozen blueberries in my freezer that are calling to me….)
Excellent tips! I put blueberries in our lemon ricotta pancakes this past weekend and they were fantastic.
Yum! These look great! I love blueberry pancakes so much that I put twice the recommended amount of blueberries in them :)
Deb, did you grow up in the DC area too?? Pancakes at the 24 hour IHOP were critical for me too as an “after party” for a night out!! These are soooo much better though.
I grew up with a mix. It’s from a local mill named New Hope Mills in Central New York. The “buttermilk” pancakes are very good for a mix. If your ever in Central NY pick up a bag and see. Of course I have a penchant for home made, so I’ll give this recipe a try, sounds great and I freak for buttermilk!
You need another comment here like you need a hole in your head. But I just have to say: I tried your tips, on my usual recipe, twice. I never knew I like pancakes so much. If someone had asked, “Do you know how to make good pancakes,” I would have snorted, “Please, I can make puff pastry and macarons! What’s to a pancake!” And yet, they were lousy. Only now do I realize this. Thank you for the gift of pancakes (and for a lesson in humility!)
FYI, the two tips that helped the most were the ones about not overmixing and using a low heat.
These look amazing. I’ve been wanting a new pancake recipe for some time. Will try these tomorrow. Was also reminded recently of an excellent, if unorthodox, addition to pancakes: mix sour cream with a bit of sugar; dollop on pancakes; pour real maple syrup over sour cream. Sounds odd, but it’s delicious. Even better if you layer sliced fruit (nectarines, kiwis, bananas, etc.) under the sour cream & sugar. This is how we had them growing up.
I just made these this morning for my boyfriend and I, all the tips and tricks helped make for a flawless and most decadent breafast, thank you for existing smitten kitchen!
I made these for my grandmother this morning, who had, believe it or not never had blueberry pancakes. She also was once a bisquick devotee (when she still cooked). She loved them hopefully we have a new convert!
fantastic. I think you cleared up a lot of things for tentative pancake makers.
These are great tips! We always ruin a few pancakes before we hit our stride, so this will help us!
You know… I’ve never had blueberry pancakes. We always do ours with slices of banana pushed into the batter right after it goes into the frying pan.
Great tips–I especially like the thought of separating out the eggs to get an even lighter pancake!
Since I’ve read this post, I can’t stop dreaming about these pancakes, and I’ve made them already far too many times than is wise in the summer Haifa heat. But I can’t stop! They are so fluffy! The tips are great, especially loved the idea of brushing the pan with the butter, and making them in advance and keeping warm in the oven. Although the second one will be much more enjoyable in winter, I’m SO looking forward to it! And believe it or not, I used to POUR (!) vegetable oil on a pan before. Now – less fat, more taste! Unbelievable! The pictures are great, BTW! And your pancakes look irresistible in their slight sloppiness. THANKS DEB!
Hi I was wondering why there is so much buttermilk in this pancake recipe? The Mark Bittman recipe has the same amount of flour but half the liquid… won’t this batter be to runny with 3 cups?
Perhaps a better question would be why Mark Bittman has so little. ;) All jokes aside, I am noting this because I have made his basic pancakes before, and didn’t care for them. They lacked… something. These were perfect–you should try them.
Excellent recipe :)
We switched the buttermilk for yogurt, and did half ww flour, half ap and it still tasted good. The mark of an excellent recipe. You’ve really done your research – great tips and tricks.
Simply delicious! Thanks!
Hey,
I was sent this post by an American friend after telling her how dismally my Shrove Tuesday pancakes turned out. Don’t suppose you’ve ever tried the flat English version? If you have any advice much appreciated… Althoug,h I’m going to give the little fat, low heat combo a try next time, hopefully that’ll help.
I will so make those on Sunday morning.. I was looking around for a good pancake recipe. I lived in the states last year, and have fond memories of sunday mornings in my favorite cafe, having blueberry pancakes with maple sirup. Now I saw some maple sirup in my german natural foods supermarket, and since then I have a pancake craving. And, surprise, there’s even a leftover can of buttermilk in the fridge.. I’m looking forward to make those! They’ll be something different to my grandma’s German Pancakes, which I grew up with. And yes, you’re right: Why buy something ready-made when making things from scratch is so easy and fun? I never got that..
i love food;and even more so when im upset. my fiance was being not-so-great this weekend and ALL i was craving was pancakes, all weekend long! so i made pancakes for my self saturday night, from a recipe i found somewhere (who cares).i spit out the horrible SALTY disasters that looked like pancakes. my fiance ended up bringing me pancakes from IHOP, in attempt to console me and my pancake craving, as well as clear his butt. i ate 1 from the 10 he brought me (10? i didnt know he thought i could eat that much), they just didnt hit the spot. sunday morning, i woke up still craving pancakes and decided to give it a 2nd go. NOTHING. i wanted to make the lemon ricotta pancakes but had no ricotta, and was not leaving the house for it. made some other mess of a recipe i came across. looked heavenly and thick and fluffy, just how i like them. to bad they tasted like a mouthful of baking soda. and to top it off, i had NO syrup to drown out the awful taste, because my sister polished off the bottle the night before!! just horrible. so, ive had a horrible weekend, completely unsatisfied. now, i really really really want THESE pancakes, more than ever. the pictures are torturous and im just gonna have to promise myself to make them tomorrow.
I have a never fail recipe that I always turn to. They always turn out fabulously fluffy, even when I’ve substituted ingredients (and there are only a handful). I’ve used milk, skim milk, buttermilk, and evaporated milk. I’ve used melted butter when I was out of canola, and I’ve also made my own “sour milk” when I wanted buttermilk, but had none! Pancakes are fantastic for any meal! I also agree 100% with the way that you cook them. I set my stove (electric) between settings 3 and 4 and just let them take their time. They always turn out perfectly golden and fluffy. Yay for pancakes!
I thought I was destined to a lifetime of terrible pancakes, but I made these last weekend and they were delicious! The advice & tips were so helpful. Thank you so much! I’ve been eating on the leftover pancakes that I froze all week long and they are almost just as good as right off the griddle.
I love your website, Smitten—the photos are gorgeous, and the notes about what works and what doesn’t are helpful. I’m frequently inspired to cook something you feature!
But I’m wondering about something: do you ask for permission when you print recipes? I haven’t heard many bloggers discuss this delicate subject, but I’m curious. It seems relevant when the recipes aren’t available for free on the web. It’s true that cookbook authors get exposure, and might even benefit all things considered. But shouldn’t they have the choice?
Also, about attribution: is it really accurate to say that this recipe is “adapted” from the Martha Stewart recipe, when the only change is calling for kosher salt (or slightly less table salt) instead of just calling for salt? I don’t have her cookbook; I’m comparing it to the one online. Love the recipe, but calling it an adaptation seems like a stretch.
You provide tons of interesting and helpful information about recipes and technique—especially in this post!—so why not leave it at that?
Elisa — Bloggers discuss it all of the time. My friend David wrote a piece about recipe attribution that you might find helpful. It answers all of your questions. There were at least three things changed about this recipe, but even when I change ten things, I always still source the recipe I started from on this site.
I woke up hungry for some pancakes and i found this recipe. It was sooo good! The pancakes were wonderful and easy to make! Even my picky son asked for seconds! A definite keeper
Loved it! I made it plain, with bananas, with chocolate chips, with both… all delicious! Thank you!
This is my third recipe from this site, and my third success! I had some buttermilk to use up, and I couldn’t think of what to make until I remembered these pancakes. I made them plain topped with a little bit of butter and maple syrup. Fantastic! Thank you for helping me on my culinary journey! I’m trying the tomato and sausage risotto tomorrow :)
oh, i had the tastiest morning thanks to you & your recipes!!! i am such a fan and finally made a dish after months of gawking :) the blueberry pancakes & home fries. yummmmy! i had to document it and give you kudos!!! thx and can’t wait to make more goodies from you. http://thegotogirl.squarespace.com/blog/2009/6/7/pancakeshome-fries.html
I confess that I grew up in a Bisquick-only household and never had pancakes from scratch, until now! This was my first time making pancakes without a mix and now I can NEVER go back! Thank you so much for this recipe, these pancakes are perfection.
Very good…but don’t make my mistake try to substitute buttermilk with 1% milk and then run out of flour. I think I made crepes. :)
These pancakes were delicious BUT-they were really thin and flat. What can I do to make them fluffier for next time???
Wow. This recipe just changed my life. I love blueberry pancakes and I’m a foodie, but typically avoid baking and recipes that require flour, baking soda, etc.. For some reason, I’ve been complacent with just Bisquick. This recipe is super easy and simply divine in terms of flavor. I’m converted.
I used some ricotta cheese instead of buttermilk to simply give it more of a rich creamy texture and it was great, peach slices can be a great alternative to the blueberries.
I made the blueberry pancakes this morning and they were absolutely perfect! I wouldn’t change a thing. I think they were the best pancakes I’ve ever had. Thanks for an easy, fast, and delicious recipe. I can’t wait to cook them for some company!
Not bad at all! My wife and I run a small country cafe and we both like your home cook recipe. I might suggest scalding your milk/buttermilk, having it around 82 degrees before mixing. it will boost leavening and therefore the cakes height. Also, try tapping your spatula on the grill while under the cake just before flipping it. This tightens the edges, eliminating lace, without effecting the rise. Keep swinging!
Another idea — I don’t know who’s heard this one before. My mom and I always used to say that the first pancake is for the birds. Somehow the pan becomes perfectly seasoned after the first one flops down. We “throw out” the first pancake of the bunch, and the rest tend to be very consistent.
I can only bet that this rule holds true for Mom and me because we’re obsessive cleaners. When it’s time to wash the dishes, we scrub our pans until they squeak. Each time we make pancakes, we have to re-season all over again.
I made this recipe this morning for breakfast, but I didn’t have enough buttermilk so I used 1.5 c buttermilk and 1.5 c sour cream and they came out great! I also beat the egg whites separately and folded them into the batter as the last step. They were the lightest, fluffiest pancakes I have ever made! Thanks, Deb!
I made these at 1am to cure my insomnia, and despite substituting the buttermilk for a combination of rice and soy milk (I was running out of both!), the pancakes tasted amazing, and made my pregnant wife very happy when she woke up this morning. Thank you.
I’m a bit confused, which is pretty normal for me so maybe I’m missing something. In the tips you say to have the pan at medium low heat but the recipe calls for medium high. Is the medium high just to get it hot and then it should be turned down? I’m making these now so any response will be late for me, but I will likely make them in the future. Thanks!
A friend made these this weekend on a camping trip and I almost swooned they were so good. After33 years of life and about 20 of cooking, I have finally ceased my search for a pancake recipe. One of my life’s desires has been granted. Thank you, Smitten.
Your childhood pancake story is so similar to mine, though my father was the master pancaker and our recipe was from a Betty Crocker cookbook that is being held together with duct tape at the moment. My best friend’s mother made Biscuit pancakes which were actually delicious (she added a splash of vinegar), and I was always guaranteed a two pancake weekend if I spent Saturday nights at her house, my father made pancakes on Saturday mornings and her mother on Sunday mornings. Makes me want pancakes for dinner.