April 3, 2013

Saturday Night Pancakes

So, this is another checkmark in my ongoing quest to find a perfect, go-to recipe for basic foods, joining dinner rolls, waffles, lasagna, and chocolate chip cookies.

I've had a pancake recipe I really love for a while, but it requires you do a bit of prep the night before. Which is pointless when, like our family, you often decide on a whim that you need to have pancakes for dinner.

I know that pancakes are a very personal thing - some people like really fluffy, thick pancakes. Others like almost crepe-thin pancakes. These are kind of in between. Thin-ish and soft, but not chewy. They don't bounce back when you try to cut them with the side of your fork (I hate that). They are buttery and melt in your mouth.

Ella ate four last Saturday night when we had them for dinner.

We've eaten them with fruit sauce, maple syrup, jam, yogurt, and fresh fruit. All variations were delicious. And they were also amazing eaten cold off the plate while doing the dishes.  

The BEST pancakes on the planet (and they are so simple!). You'll never go back to a mix.

Saturday Night Pancakes
(adapted from Ruth Reichl)

Makes 12-16 medium-sized pancakes (between the three of us, we eat them all)

6 tablespoons butter, melted
1/2 cup milk
1/2 cup buttermilk
2 eggs
1 tablespoon oil (I like coconut)
1 teaspoon vanilla
1 cup flour
4 teaspoons baking powder
4 teaspoons sugar
1 teaspoon salt

Whisk together the melted butter, milk, buttermilk, eggs, oil and vanilla until smooth.

In a small bowl combine the dry igredients. Whisk the dry mix into the wet mixture just until combined (it will be very fluffy looking).

On a greased skillet over medium heat, drop 1/4 cup of batter. Let cook until bubbles form and pop, then flip carefully and cook the other side.

Serve immediately. 


  1. Yummy! I love homemade pancakes but have yet to find a recipe I love. Definitely going to try these :)

  2. Mmmm...these look good, we need to try them.

  3. great, now I want pancakes :)

  4. these look great! thanks for sharing :)

  5. Just made these as our Conference breakfast. I browned the butter (I think next time I might half it because there was... a lot of butter), and used coconut oil like you recommended. Oh my holy delicious. No toppings needed. Thanks for passing this on.

  6. I have now made these 3 times in the last week. They are insanely delicious, and you're right -- no toppings necessary! I could eat them all by myself! We did coconut oil too, and I think it was a perfect addition.

    My only problem I ran into was that the first time I made them, I added the butter while it was still warm from being melted and the wet ingredients instantly clumped up. The second time I waited and it still clumped a bit. Now I'm making them for a third time and I waited til the butter was completely cool and then I added it to the wet ingredients very last and very slowly. And finally this time it isn't a bit clumpy. Hallelujah.

  7. I am making these right now. Post church meal, hallelujah.

  8. These are so delicious!!! Used whole wheat flour and fried them in coconut oil. Best pancakes I've ever had!


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