less than a minute ago


Marian Bull favorited


Porcelain Enamelware Cups


Porcelain Enamelware Cups


Sankaku Japanese Bandana


Slab Galette with Swiss Chard and Gruyère


My Basket ()

All questions

What is the best pancake recipe?

asked by XXX-XXX-1534 about 3 years ago
6 answers 888 views
added about 3 years ago

Whole Wheat Buttermilk Pancakes

Whip up fluffy yet filling pancakes in only 20 minutes.

YIELD: 6 servings (serving size: 2 pancakes, 2 tablespoons syrup, and 1 1/2 teaspoons butter)

3/4 cup all-purpose flour
3/4 cup whole wheat flour
3 tablespoons sugar
1 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 1/2 cups low-fat buttermilk
1 tablespoon vegetable oil
1 large egg
1 large egg white
Cooking spray
3/4 cup maple syrup
3 tablespoons butter

Lightly spoon flours into dry measuring cups; level with a knife. Combine flours, sugar, baking powder, baking soda, and salt in a large bowl, stirring with a whisk. Combine buttermilk, oil, egg, and egg white, stirring with a whisk; add to flour mixture, stirring just until moist. Heat a nonstick griddle or nonstick skillet coated with cooking spray over medium heat. Spoon about 1/4 cup batter per pancake onto griddle. Turn pancakes over when tops are covered with bubbles and edges look cooked. Serve with syrup and butter.

Nutritional Information
Amount per serving
Calories: 351
Calories from fat: 26%
Fat: 10g
Saturated fat: 4.6g
Monounsaturated fat: 2.8g
Polyunsaturated fat: 1.9g
Protein: 7.6g

Merrill Stubbs

Merrill is a co-founder of Food52.

added about 3 years ago

These are pretty delicious: http://www.food52.com/recipes...


Sam is a trusted home cook.

added about 3 years ago

I love these. http://www.food52.com/recipes...

Although, I use a bit of cornstarch addition to make it more crispy.
It's a savory pancake that is very good.

added about 3 years ago

This recipe is from an old friend of the family. He officiated our wedding - John Thomas' Pancakes:
1 cup flour - any mix you like
1 tsp baking powder
1 tbsp sugar
1 tbs oil
1 tsp salt (I use a big pinch instead)
1 cup milk
1 egg separated
butter or oil for frying

Sift dry ingredients together. Beat egg white to soft peaks. Mix milk, egg yolk, and oil in another cup. Mix wet & dry together, then fold in the egg white.

Heat a large cast iron pan to medium heat. Swirl in a bit of butter. Drop large spoonfuls onto hot pan. Turn pancakes once edges are browned & bubbles appear on the surface. Eat with lots of maple syrup & butter. Great with fruit as well.

Add blueberries when in season - it's easiest to add them once you pour batter into pan. That way they are evenly dispersed through all your pancakes.

added about 3 years ago

I made 'perfect pancakes' over the weekend with a few changes-
Because I used buttermilk I halved the baking powder.

added about 3 years ago

The simple buttermilk pancakes in Edna Lewis's "The Gift of Southern Cooking." Seek no further.