Pancakes, like all things breakfast, are serious business in my house. We definitely apply the “go big or go home” rule here – even our stove has a commercial size griddle just for pancakes (see below for proof).
Most of us don’t have such a perfect pancake-cooking setup, so we have to make do with griddle pans or sauté pans. This makes making pancakes for a crowd a little more difficult, only one or two at a time, but still totally worth it. Just preheat the oven to 300˚F and keep pancakes warm until you’ve made enough for everyone.
The key to making these is not over mixing the batter. The batter should not be completely smooth, just mix until most of the flour has been moistened but leave the lumps. This will make the pancakes incredibly light and fluffy, perfect for absorbing lots of maple syrup.
Our favorite types include blueberry and banana-walnut, even fresh corn in the summer, but feel free to improvise or go the purist route and stick with plain. You really can’t go wrong.
- 2 cups all-purpose flour
- ½ cup whole wheat flour
- 2 tsp baking powder
- 1 tsp baking soda
- ½ tsp salt
- 3 tbl sugar
- 2 large eggs, lightly beaten
- 3 cups buttermilk
- 4 tbl unsalted butter, melted
- maple syrup, warmed
- blueberries (fresh or frozen)
- bananas, sliced
- Whisk together flour, whole wheat flour, baking powder, baking soda, salt, and sugar in a medium bowl. In a separate bowl, whisk together eggs, buttermilk, and melted butter.
- Pour wet ingredients into the flour mixture and whisk just until combined – lumps are ok, don't over beat this.
- Heat griddle or sauté pan and grease lightly with butter or oil. Add about ½ - 1 cup of batter to preheated pan – add any desired flavorings here.
- The pancake is ready to flip when there are bubbles on top and the edges look slightly dry, about 2-3 minutes. Flip and cook another minute or two. Keep warm in the oven and repeat with remaining batter.
- Serve warm with lots of maple syrup.