My favorite pancakes

I have turned into somewhat of a pancake fiend. Seriously, it has become its own food group for me. Each day I have several servings of fruits and vegetables, some whole grains, and a healthy dose of pancake. I’m only kind of kidding.

I think it’s safe for me to blame this on the baby, as I couldn’t really care less about pancakes only a few months ago. This kid is already programmed to be a lover of carbs, just like his mother.

My favorite pancakes

My pancake obsession was pushed to a whole new level recently with my purchase of the Joy the Baker Cookbook. Joy’s blog  was one of the first food blogs I discovered many years ago and remains one of my favorites to this day. It’s also a big reason why I started a food blog of my own. So when her cookbook came out last month I had to have it. And it must have been written specifically for me because it had practically a whole chapter dedicated to just pancakes.

FYI, @joythebaker's single lady pancakes are amazing

I almost immediately tried Joy’s single lady pancakes (doubling the recipe to share with my husband) and fell in love. I made them almost every morning for a week. But I still loved my go-to pancake recipe and decided to meld the two recipes, picking what I liked about each, into one ultimate pancake recipe. I wasn’t sure what to call them— Pregnant Lady Pancakes, The Best Pancakes, etc.— and in the end went with My Favorite Pancakes, as that is what they are.

My favorite pancakes

These pancakes are thick and fluffy, and they’re a great starting off point for whatever toppings you desire. I personally love mine piled high with fresh fruit, though a drizzle of maple syrup and a side of bacon hits the spot too.

One of my favorite things about this recipe is that it makes the perfect amount of pancakes for two people, but it can easily be halved or doubled to suit your fancy.

My favorite pancakes

My Favorite Pancakes
My favorite pancake recipe is perfect for two.
Yield: 4 4-inch pancakes
  • ¾ cup (90 grams) all purpose flour
  • ¼ cup (21 grams) oats
  • 3 tablespoons (34 grams) sugar
  • 1½ teaspoons (3 grams) baking powder
  • ½ teaspoon (2 grams) baking soda
  • ½ teaspoon (2 grams) salt
  • 3 tablespoons (42 grams) unsalted butter, melted, plus additional for frying
  • ½ teaspoons vanilla extract
  • ⅔ cup (158 milliliters) buttermilk, well shaken
  • 1 large egg
  1. In a bowl, combine the all-purpose flour, oats, sugar, baking powder, baking soda, and salt. Add the melted butter, vanilla extract, buttermilk, and egg and mix until batter is smooth.
  2. Preheat a cast iron skillet or frying pan over medium heat. Melt about ½ tablespoon butter in the pan. Pour ⅓ cup of the batter into the pan and spread into a rough circle. Flip the pancake when bubbles pop in the surface and the edges appear dry, about 2 minutes. Cook for 1 minute on the other side. Repeat with the remaining batter, adding more butter to the pan as necessary.
  3. Keep pancakes warm under a clean towel or in a 200 degree F oven until ready to serve.

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7 Responses to My Favorite Pancakes

  1. Rebecca says:

    I have been looking for a really good pancake recipe. These look AMAZING! I know what I’m doing this weekend. Mmmmmm.

    Rebecca (hearts)…

  2. Flavia says:

    I had to giggle when I read “Pregnant Lady Pancakes”–too cute! I am an un-ashamed carb lover myself and I adore pancakes too. I really love how your recipe has oats in the batter; what a great healthy addition. I never thought about adding them to pancakes. Buttermilk has to be the best ingredient to put in pancakes–it makes them so light and fluffy. We like our pancakes the same way–with maple syrup and fresh berries. Such a great combination! Lovely post; thanks for sharing! 🙂

  3. These look really good. We just polished off a batch of our favorite pancakes yesterday, but now I’m tempted to try yours. I like the addition of oats in to the batter.

  4. I love Joy’s pancake section in her new book. I seriously want to make every single one of them.

    As for your favorite pancakes, I love love love that it’s a serving for 2 people. I tend to make pancakes for me and Jason but then we always end up with 6 leftover pancakes! It’s just too much cooking and too many leftovers.

    And thanks for melding in the single lady pancakes with your go-to pancake recipe. I’m sure your pregnant lady pancakes will send me to the moon! 🙂

  5. I was just thinking of you this morning and wondering how you were doing… this is the great thing about blogs. Instantly, I can check in on you 🙂 Hope you are doing well!!

    These look perfect to me. I’m a sucker for fluffy pancakes! And I’ll freeze the leftovers to snack on 🙂

  6. Great pancakes ABSOLUTELY MUST contain buttermilk. These look fantastic!!

  7. Emily says:

    We made these pancakes for dinner tonight, and I don’t know how I’ve lived my whole life without these pancakes! I doubled the recipe, and used half whole-wheat flour, and half all-purpose. They tasted moist, rustic, fluffy, flavorful, you name it! The oats gave a subtle textural boost that really completed the whole deal. I couldn’t shovel refills on to my kids’ plates fast enough!

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