posted 2 years ago in The Lounge
Post # 2
9949 posts
Buzzing Beekeeper
  • Wedding: June 2013

I think any buttermilk pancake recipe will provide you with the results you want.  I made one from Cook’s Illustrated that was great…though I just make the mix, and my husband cooks the actual pancakes.  I can do a lot (cooking and otherwise), but flip pancakes?  Nope.

Here’s the whole thing, which you can copy and paste if you want.

When it comes to pancake recipes, we are definite fans of buttermilk, which adds flavor depth and its characteristic tang. After exhaustive testing with chemical leaveners, we opted for a combination of baking powder and baking soda to leaven our pancake recipe. The small amount of baking soda gave the pancakes a coarser crumb and made them light and tender. The baking powder helped with the rise.


This batter serves four perfectly for a light weekday breakfast. You may want to double the recipe for weekend pancake making, when appetites are larger. If you happen to be using salted butter or buttermilk, you may want to cut back a bit on the salt. If you don’t have any buttermilk, mix three-quarters cup of room temperature milk with one tablespoon of lemon juice and let it stand for five minutes. Substitute this “clabbered milk” for the three-quarters cup of buttermilk and one-quarter cup of milk in this recipe. Since this milk mixture is not as thick as buttermilk, the batter and resulting pancakes will not be as thick.


1. Mix dry ingredients in medium bowl. Pour buttermilk and milk into 2-cup Pyrex measuring cup. Whisk in egg white; mix yolk with melted butter, then stir into milk mixture. Dump wet ingredients into dry ingredients all at once; whisk until just mixed.

2. Meanwhile, heat griddle or large skillet over strong medium-high heat. Brush griddle generously with oil. When water splashed on surface confidently sizzles, pour batter, about 1/4 cup at a time, onto griddle, making sure not to overcrowd. When pancake bottoms are brown and top surface starts to bubble, 2 to 3 minutes, flip cakes and cook until remaining side has browned, 1 to 2 minutes longer. Re-oil the skillet and repeat for the next batch of pancakes.

Post # 4
1125 posts
Bumble bee
  • Wedding: January 2010

Paleo banana pancakes!<br />4 eggs (I use only 2 and then use 2tbsp ground chia seeds with 6tbsp water)<br />1 banana<br />2 tsp vanilla extract<br />1 tsp baking powder<br />1/4 cup coconut flour<br /><br />put everything in blender, add 1/2 cup of frozen blueberries or dark chocolate chips and mix well.<br /><br />heat on pan, until top bubbles, flip over. Done.

Delicious! I also make something similar with sweet potatoes.<br /><br />We have a tradition in my home, Saturday morning is Pancake day… So I alternate between banana and sweet potato pancakes, since I’m both gluten and lactose free… after not having pancakes for over 8 years, those recipes make my week! 🙂

Post # 5
1595 posts
Bumble bee

For something easy and different try a dutch baby pancake

Place oven rack on middle or lower position.  Preheat 10″ cast iron or SS oven proof skillet in the oven @425 degrees (I’ve read that it’s best not to use convection).  Add 2T butter to skillet after hot and allow to melt, swirl around coating the bottom and sides.

While skillet is pre heating mix together until smooth:

4 eggs

1 cup milk

1 cup flour

pinch salt

if desired… add a touch of flavoring, vanilla, lemon, orange etc.

Pour into pre heated skillet and bake for ~18-20 minutes or until golden.  It will puff up very high and then immediately start to deflate once removed from oven. 

Add preserves, powdered sugar, syrup or whatever is desired. 


Post # 7
332 posts
Helper bee

hopefloats:  As a pancake addict who also happens to be to lazy to make healthy pancakes from scratch, the only thing I will eat is Kodiak Flapjack & Waffle mix. I have at least one serving a day.

It’s all natural and made from whole grains, oats and honey. No preservatives or questionable ingredients. Awesome for health-conscious people. Very low in calories, and high in protein. They are delicious… And, not just delicious for a healthy pancake, but delicious for any pancake IMO. Love them. 

Some Target stores have them, but I buy mine on Amazon.

Post # 8
1987 posts
Buzzing bee

Mmm….this has officially made me hungry for pancakes…

Post # 9
7664 posts
Bumble Beekeeper
  • Wedding: July 2013 - UK

Basic pancake… this is how I do it. Bear in mind that I know my way around a kitchen, and do everything by eye. I never measure anything. I do it all by texture etc.

– Breadcrumb butter into self-raising flour until you have fine, golden breadcrumbs (the yellow kind, not the dirty white kind).

– Add egg and mix. If the mixture forms thick clumps, you need to add milk. If it becomes too runny, add more flour.

– Once you have the consistency right (it should drop off the spoon in lump-free dollops), put it in the fridge and leave it overnight.

– In the morning, remix and then make sure you pour into a pan where the butter or oil is heated to the point just before it starts to smoke. Turn half way through cooking and serve.

Post # 10
2878 posts
Sugar bee
  • 1 cup flour (all-purpose)
  • 3 tablespoon sugar 
  • 1 tablespoon baking powder
  • Pinch of salt
  • 1 cup milk
  • 1 egg
  • 1 tablespoon vegetable oil

Mix all dry ingredients together in a bowl. Mix the egg, milk and oil. Add to the bowl containing the dry ingredients and mix well together. Add anything you want at this point to flavor it : vanilla extract, chocolate chips, blueberries … 

Cook in a frying pan at medium heat, using shortening (Crisco) if you want. Pour 1/4 cup for each pancake at a time. It will puff up after a minute or two and then you can flip it on the other side.

This was the first pancake recipe I tried (I wasn’t sure I would get the shape or fluffiness right) and it was a success at first attempt. It  usually double or triple the recipe and freeze the extra pancakes. 


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