Yes, these are the perfect pancakes. I have no fear in saying it. This recipe is inspired by the NYT pancake recipe. The base is fabulous and anything you do will only make it better.
Originally, I made the recipe exactly as written. My daughter, A, said, “These would be better with vanilla.” She was right. So we added a whopping full tablespoon of vanilla. I make my own so it isn’t quite as cost prohibitive as it sounds.
Then, I was in San Diego and went to a great breakfast place. I want to say it was The Mission. I ordered Cornmeal Blueberry Pancakes. They changed my life. So, I tweaked my recipe again.
Now, I don’t always make these pancakes with blueberries and cornmeal because I still want them to feel like a special treat. A special treat for something like… say… Mother’s Day. Treat your mom/wife/sister/self this Mother’s Day with these delicious pancakes!
p.s. This is a 3 min video which is a bit long. Feel free to skip it but it will give you a good visual for batter consistency.
Some Pancake Tips:
1. In this recipe, you must use actual buttermilk. I’ve tried the whole milk w/ vinegar substitute a few times and it simply does not work. Get the buttermilk. That being said, I have done 2 cups of buttermilk and 1/2 cup of whole milk and that works just fine.
2. Always keep all pancake batter lumpy. Yes, you want it lumpy. That is how you get fluffy pancakes.
3. Heat the pan over medium heat while you are mixing up your batter. It will be plenty hot by the time you are ready to start cooking. Add a pat of butter to the pan then *carefully* wipe the butter off with a paper towel. You will have a thin layer of butter which is all you need. And you will NOT burn the first pancake.
4. When your pancakes are bubbling gently, including in the middle and the edges start to dry out it is time to flip.
5. Always make too many pancakes. Let them cool on a cooling rack. When completely cooled, put in a freezer safe Ziploc bag. Pull them out whenever you want and pop them in the toaster. Easy and delish!
Thanks to my girls for being the greatest of all time. I don’t tell you that enough, but you are THE BEST!!! I’m so proud to be your mother. Thanks to my mom for being the amazing, energetic, spunky lady you always have been and always will be. I wish I was more like you (but I’ve always been too tired).
Happy Mother’s Day to all the women out there! Even if you don’t have children, I bet you’ve helped a mom, even if you didn’t know it.
The Perfect Pancakes
- 2 c Flour
- 3 T Sugar
- 1 ½ tsp Baking Powder
- 1 ½ tsp Baking Soda
- 1 ¼ tsp Kosher Salt
- 2 ½ c Buttermilk
- 2 Eggs slightly beaten
- 3 T unsalted Butter melted & cooled
- 1 T Vanilla Extract
- ¼ c Cornmeal optional*
- 1 c Blueberries optional*
- Put a large skillet on the stove and heat over medium heat.
- Add the first 5 ingredients to a large mixing bowl and whisk to combine.
- Create a well in the center for the dry ingredients and add the buttermilk, eggs, butter and vanilla.
- Start whisking in the center and move out towards the sides. Mix just until combined, batter should be lumpy.
- *If desired, add the cornmeal and blueberries to the batter. Gently combine/fold just until mixed.
- Add a pat of butter to the skillet and CAREFULLY wipe off with a paper towel.
- Use a ladle to scoop the batter onto the prepared pan.
- When the pancake starts to bubble (even in the middle) and the edges start to dry, around 2-3 minutes, flip the pancake. Cook for another 1-2 minutes on the other side.
- Repeat until all batter is used.
- Serve immediately or let cool on a cooling rack.
4 thoughts on “The Perfect Pancakes: Perfect for Mother’s Day”
What a beautiful mom and family, Emily. It warms my heart to read your story and see treasured moments. Keep up the good work. I am SO proud of you.
Love ~ Your Mom.
Love you mom!
I loved watching your video! Please do more. They are so fun to watch. Love from Aunt Marjorie
Thanks! I’m definitely a video novice. Hopefully they will get better