My mom’s pancakes are legendary. She made them regularly when I was growing up, and when I was finally allowed to help she always watched over my shoulder when the time came for mixing the wet with the dry. “Just a few swift strokes!!” she’d shriek after my fourth gentle, rubber-spatula-ed fold. So I’ve known about pancakes in my bones for most of my life.
When we filmed this video for Chatelaine, everyone on set first remarked “oh wow, you really don’t stir the batter much,” and then went berserk, calling them the tastiest, fluffiest pancakes that anyone had ever eaten. And as much as I wanted to shout “just a few swift strokes!” in my mom’s voice, I held back.
Here’s the Chatelaine tested recipe, with my preferred adjustments. We eat these at least twice a week, so I use at least half (and sometimes all) whole wheat flour, almost no sugar (we add lots of maple syrup at the table), no vanilla and less butter. That said, if you want truly unforgettable pancakes, use the full amount of butter.
- 1 cup all-purpose flour
- 1 cup whole-wheat flour
- 1 – 4 tbsp sugar
- 2 tsp baking powder
- 1 tsp baking soda
- 1 tsp salt
- 2 cups buttermilk
- 2 eggs
- 1⁄4 - 1⁄2 cup melted butter
- Whisk the flours with sugar, baking powder and soda and salt in a large mixing bowl. Whisk the buttermilk with eggs and melted butter in a small bowl.
- Heat your largest non-stick fry pan over medium-high and turn the oven oven to its lowest setting. Pour the buttermilk mixture into the flour mixture and stir it assertively but no more than 5 – 7 times. It’s ok if you can still see streaks of flour, in fact that’s a good thing!
- By now the pan should be hot. I use a small measuring cup to pour in the batter (which is very thck). Leave the pancakes alone until the surface is covered with small bubbles. Flip and cook another minute or so. The tips of the pancakes should look matte (not shiny). Don’t touch the pancakes and never ever flip them again.
- Transfer them to a platter and keep the pancakes warm in the oven while you cook the rest of the batter. For subsequent batches, you’ll likely need to reduce the heat under the pan to medium if not medium-low.
- Serve with syrup, obvs. Makes a dozen, give or take.