Category Archives: pancakes

Buttermilk Pancakes

Buttermilk PancakesI want you to know that these took me a while—like 24 test batches, and also years of making subpar pancakes and wondering if there was something wrong with me or if I should give in to a lifetime of Bisquick.

How difficult could pancakes from scratch possibly be? Well, not difficult at all, it turns out. I just had to stop nitpicking and get out of my own damn way. Very good, very easy Buttermilk Pancakes happen when I stop nitpicking and get out of my own damn way.Buttermilk Pancakes These Buttermilk Pancakes are on the thick and fluffy side of things—perfect for piling high with butter and maple syrup. They are so soft and tender that I can’t get enough, which is a very good thing considering that I have 24 batches-worth triple-wrapped in plastic and stacked into columns in my freezer. I’d invite you all over for pancakes and Sahadi coffee if inviting blog friends over to eat reheated leftovers weren’t extra weird. Also, the whole pandemic thing.Buttermilk PancakesAnyway…I didn’t reinvent the wheel here. Flour, sugar, baking powder & soda, salt, buttermilk, melted butter, eggs, and vanilla—those are the ingredients you’ll find in most buttermilk pancakes, including mine. You’ll notice that the volume of wet ingredients far surpasses the dry, so these are fluffy but not heavy or rubbery.Buttermilk PancakesI don’t have any magical tips for you except to rest the batter for a few minutes (it will change dramatically as the gluten develops), make sure your surface isn’t too hot, and don’t cook your batter in too much fat. That last bit of advice seems to be the secret to evenly-browned pancakes, at least when it comes to this recipe. I brush the pan with oil and then wipe out any excess with a paper towel before pouring batter.Buttermilk PancakesThese are buttermilk pancakes, so I tested them primarily with full- and low-fat buttermilk. If you don’t have buttermilk on hand, you can use a vinegar/lemon juice + milk substitute. Your pancakes will be a little thinner than mine, but they will still be delicious. I also had pancake success with a mixture of 1 cup sour cream and 1 cup milk. Yogurt and milk would probably work just fine, too. We’re making pancakes, not doing rocket science–work with what you have.

Oh, and don’t worry about whisking out every last lump in your batter. In fact, you absolutely shouldn’t do that. Normally we’d want those bits of unincorporated flour and leaveners gone, but here they keep the gluten from overdeveloping and the baking powder and soda from all reacting at once. All of that is a very long way of saying that a few lumps keep our pancakes tender and fluffy instead of tough and chewy.Buttermilk PancakesYou may think this batter is particularly thick, or at least I do (maybe from my lifetime of Bisquick?), but it’s still pourable. I find that rotating my wrist/the measuring cup 90 degrees while pouring batter onto the pan helps to develop a good round shape…not that I’ve ever discriminated against a pancake based on its shape. Pancake positivity all the way.Buttermilk PancakesAs for when to make and eat Buttermilk Pancakes, I know the weekend is traditional, but days are just days now, and there’s never really a bad time for pancakes, now is there? Maybe, just this once, be like me–Stop nitpicking and get out of your own damn way. Very good, very easy pancakes happen when you stop nitpicking and get out of your own damn way.Buttermilk Pancakes

Buttermilk Pancakes
makes about 18 pancakes

1 2/3 cups all-purpose flour
2 tablespoons granulated sugar
1 1/2 teaspoons baking powder
1 teaspoon baking soda
3/4 teaspoon Kosher or sea salt
2 cups buttermilk, room temperature*
1/4 cup (1/2 stick) unsalted butter, melted
2 large eggs, cold or room temperature (both work)
1 teaspoon pure vanilla extract
canola or vegetable oil, for cooking

For serving:
pats of butter
maple syrup

Preheat oven to 200F. Line a rimmed sheet pan with parchment. Set aside.

In a large mixing bowl, whisk together flour, sugar, baking powder, baking soda and salt.

In a medium mixing bowl or large measuring cup, whisk together buttermilk, melted butter, eggs and vanilla. Add wet ingredients to dry and whisk until no streaks of flour remain—there will still be some lumps. Let batter rest 5-10 minutes.

Heat your griddle or pan (I used anodized non-stick and cast iron) over medium heat for a few minutes, until heated through. Brush with oil (or grease lightly), then wipe excess out with a folded paper towel or dish towel.

Stir rested batter one or two strokes. Pour 1/4 cup increments of batter on greased pan. Let cook 2-3 minutes, until bubbles are forming and they are turning golden. Flip with a spatula and cook for 2 minutes, or until the bottom is turning golden. Remove to prepared baking sheet and keep warm in the oven until serving.

Continue making pancakes with remaining batter, greasing the pan only as necessary.

Serve immediately with pats of butter and maple syrup.

Leftover pancakes may be stacked in threes, triple-wrapped in plastic wrap and frozen for a couple of months. Discard plastic and microwave 2.5 to 3 minutes before serving.

Note:

I take the chill off my buttermilk by microwaving it for 35-45 seconds and giving it a stir with a fork before using.Buttermilk Pancakes Buttermilk PancakesButtermilk Pancakes

Friday Favorites: Valentine’s Day

Valentine’s Day is a divisive occasion, but whether you love it or hate it, it’s a week away. I, for one, think any excuse to show people you love them is a good one, and you won’t be surprised to learn that I express love primarily through food (and videos of dogs on Instagram).

Here are some of my favorite treats from Valentine’s Days past. Look out for a new one next Wednesday!Friday Favorites: Valentine’s DayRed Velvet Cheesecake Bars

I may associate red velvet with Oscar Night, but most bakers like to make it for Valentine’s Day. These bars are much simpler to make than the traditional cake, and bypass the frosting in favor of a thick layer of cheesecake.Friday Favorites: Valentine’s DayStrawberry Sugar Cookie Squares

I’ll never understand why strawberries are so popular for Valentine’s Day. Who wants to eat a flavorless February strawberry?! That said, freeze-dried strawberries are good year-round, especially when pulverized and mixed into soft sugar cookie squares and buttercream. They provide both flavor and color here—these are food coloring-free!Friday Favorites: Valentine’s DayChocolate-Covered Strawberry Buttercreams

Speaking of strawberry buttercream, that’s the name and filling of these homemade candies! The frosting is made and chilled before being scooped, rolled, and enrobed in dark chocolate.Friday Favorites: Valentine’s DayCoconut Cluster Brownies

I have a bit of a thing for cheap drugstore chocolate, which is exactly what inspired the milk chocolate-coconut candy layered on top of these brownies. I’ll take these over a heart-shaped box any day of the week!Friday Favorites: Valentine’s DayChocolate-Dipped Brown Butter Shortbread

These Chocolate-Dipped Brown Butter Shortbread hearts are one of my favorite recipes on this site. They’re simple to make and the flavors are universally loved, and while you can make them in any shape you like, I think they are particularly adorable as half-dipped hearts.Friday Favorites: Valentine’s DayChocolate Cut-Out Cookies

For all the class and restraint embodied in those shortbread, these cookies go in the exact opposite direction. They’re brash and bright and snarky and I l-o-v-e love them. Oh, and while icing is great, the rich chocolate cookies underneath are the real stars of the show.Friday Favorites: Valentine’s DayChocolate Puff Pancake {Dutch Baby}

Valentine’s falls on a Friday this year, and if you’re anything like me, making a fuss after a long workweek is not my idea of a good time, especially if it means I have to wear real clothes. Skip the fancy dinner and celebrate the morning after with a Chocolate Puff Pancake. It’s super delicious and easy to make and you don’t have to change out of your pajamas to make it.

Have you made any of these or any of my other Valentine’s Day recipes? Let me know in the comments or on social media!Friday Favorites: Valentine’s DayFriday Favorites: Valentine’s Day

Pumpkin Puff Pancake {Dutch Baby}

Pumpkin Puff Pancake {Dutch Baby}It’s that time! Tomorrow morning will be the first weekend breakfast of fall (even if you are regretting having packed away your summer clothes two weeks ago) and it should absolutely be this Pumpkin Puff Pancake. (And maybe bacon.)

(So many parentheticals today. Oy.)Pumpkin Puff Pancake {Dutch Baby}This Pumpkin Puff is simply an autumnal take on my very favorite breakfast. Or maybe I should say “another” autumnal take—I made a Caramel Apple Puff a couple of years ago. You can have that next weekend though. This weekend, it’s all about the pumpkin.Pumpkin Puff Pancake {Dutch Baby}Mix up your pumpkin pie spice, crack open a can of Libby’s, put some of both in a blender with the usual suspects, and whirl up a smooth pancake batter.Pumpkin Puff Pancake {Dutch Baby}Pour it in a screaming hot pan with plenty of butter and go find something to do for roughly 17 minutes. I recommend figuring out which Emmy-nominated show you can manage to binge watch in its entirety before the broadcast on Sunday night (When They See Us! Pose! Fosse/Verdon!). Or, alternatively, if you’re local, determining which panel you’re going to attend at the Brooklyn Book Festival (I’ll be at the 4pm “How We Eat at Home” panel to hear Anita Lo, Carla Lalli Music and Alison Roman).

(What is it with the parentheses today?)Pumpkin Puff Pancake {Dutch Baby}Anyway…when you have decided to watch Sharp Objects and a few episodes of The Good Place…oops, sorry.

*ahem*

When your time has elapsed and your pancake is puffy and voluminous and golden, remove it from the oven. It will be big, buttery and beautiful at first, but will quickly settle into a crinkly, custardy pancake in the shape of its pan. Also, it’s going to smell magnificent, as almost all pumpkin spice-scented things do.Pumpkin Puff Pancake {Dutch Baby}Pumpkin Puff Pancake {Dutch Baby}Pumpkin Puff Pancake {Dutch Baby}Top it with whatever makes you happy—I went for my usual maple syrup and confectioners sugar, along with some toasted pecans. Keeping it seasonal, you know, because it’s officially fall in my kitchen and on this blog.Pumpkin Puff Pancake {Dutch Baby}Pumpkin Puff Pancake {Dutch Baby}

Pumpkin Puff Pancake {Dutch Baby}
makes 4-6 servings

For the Puff Pancake:
1/4 cup pure pumpkin purée (I prefer Libby’s)
1 cup milk (preferably whole)
4 large eggs
2 teaspoons pure vanilla extract
3/4 cup + 2 tablespoons all-purpose flour
1/4 cup granulated sugar
2 teaspoons pumpkin pie spice
1/2 teaspoon Kosher or sea salt

For the pan:
4 tablespoons unsalted butter

For serving:
confectioners sugar
pure maple syrup
toasted pecans

Place a large ovenproof cast iron or stainless steel pan in a cold oven. Preheat oven to 400F.

In the bowl of a food processor or high-powered blender, combine pumpkin purée, milk, eggs, vanilla, flour, sugar, pumpkin pie spice, and salt. Process 30 seconds, or until no lumps remain. Let batter rest at least 5 minutes.

Once oven has reached 400F, remove the hot pan and add butter. Place pan back in the oven for 60-90 seconds, until butter has melted. Remove pan from the oven, and swirl the butter so it coats the pan. Pour in batter. Bake 17-18 minutes, until puffed and golden. Do NOT open the oven door during baking.

Remove pancake from oven—it will deflate quickly. Let cool 2-5 minutes before slicing and serving immediately with toppings of choice.Pumpkin Puff Pancake {Dutch Baby}Pumpkin Puff Pancake {Dutch Baby}Pumpkin Puff Pancake {Dutch Baby}

Chocolate Puff Pancake {Dutch Baby}

Chocolate Puff Pancake {Dutch Baby}This Chocolate Puff Pancake has everything you love about a classic Puff Pancake…plus chocolate.Chocolate Puff Pancake {Dutch Baby}It’s quick and easy, coming together in 30 seconds in the blender and 18 minutes in the oven.Chocolate Puff Pancake {Dutch Baby}It puffs dramatically while baking (hence the name), but deflates quickly, leaving behind a rustic, rumpled, shareable pancake.Chocolate Puff Pancake {Dutch Baby}It has curled edges and custard-like center that I dream about all workweek long.Chocolate Puff Pancake {Dutch Baby}And chocolate. Chocolate Puff Pancake {Dutch Baby}I’m not normally a chocolate for breakfast sort of gal, but this? I could get used to this. And that’s serious because I am a confirmed vanilla person.Chocolate Puff Pancake {Dutch Baby}Chocolate Puff Pancake {Dutch Baby}Chocolate Puff Pancake {Dutch Baby}Chocolate Puff Pancake {Dutch Baby}I mean, who can resist a barely-sweet chocolate pancake that you can literally fill with confectioner’s sugar, strawberries, whipped cream, and mini chocolate chips?!Chocolate Puff Pancake {Dutch Baby}Chocolate Puff Pancake {Dutch Baby}The delicate pancake pairs so well with the fresh berries, airy cream, and melty chocolate. It’s pretty phenomenal as far as sweet brunches go.Chocolate Puff Pancake {Dutch Baby}Plus, it’s pretty.Chocolate Puff Pancake {Dutch Baby}We all know pretty food tastes better. Or something.Chocolate Puff Pancake {Dutch Baby}

Chocolate Puff Pancake {Dutch Baby}
makes 4-6 servings

4 large eggs
1 cup milk (not skim or fat free)
1 teaspoon pure vanilla extract
2/3 cup all-purpose flour
2/3 cup cocoa powder (preferably dutch process)
3 tablespoons granulated sugar
pinch of Kosher or sea salt
3 tablespoons butter (unsalted or salted)

Toppings:
confectioner’s sugar
fresh berries
whipped cream
mini chocolate chips

Place a large ovenproof cast iron or stainless steel pan in a cold oven. Preheat oven to 425F.

In the bowl of a food processor or high-powered blender*, combine eggs, milk, vanilla, flour, cocoa powder, sugar, and salt. Process until smooth, scraping down the bowl as necessary. Let batter rest 10 minutes, or until large bubbles dissipate.

Once oven has reached 400F, remove the hot pan and add butter. Place pan back in the oven for 60-90 seconds, until butter has melted. Remove pan from the oven, and swirl the butter so it coats the pan. Pour in batter. Bake 18-19 minutes, until billowy. Do not open the oven door during baking.

Let pancake cool 2-5 minutes before slicing. Slice and serve immediately with toppings of choice.Chocolate Puff Pancake {Dutch Baby}

Oatmeal Blender Pancakes {Vegan & Gluten-Free}

Oatmeal Blender Pancakes {Vegan & Gluten-Free}Sometimes I fall in love with an ingredient or a recipe and I just can’t help but blog about it twice in rapid succession.

Oatmeal Blender Pancakes {Vegan & Gluten-Free}Exhibit A: that time I posted two layer cakes in a week.
Exhibit B: when I made cinnamon rolls and monkey bread in the same week with the same dough.

Oatmeal Blender Pancakes {Vegan & Gluten-Free}This time (Exhibit C?), I’ve gone a little nuts about old-fashioned oats. I’ve waxed on and on (and on and on and on and on) about how much I love making and eating granola, but even I need a little variety in my repertoire. I mean, who eats their regular everyday breakfast on the weekend?!

Oatmeal Blender Pancakes {Vegan & Gluten-Free}I have lots of weekend breakfasts (or brunches or company breakfasts or holiday breakfasts or whatever you want to call them) in the archives. The one I make most often is a Puff Pancake, but I think that’s about to change because I can’t get enough of these Oatmeal Blender Pancakes.

Oatmeal Blender Pancakes {Vegan & Gluten-Free}Oatmeal Blender Pancakes {Vegan & Gluten-Free}Oatmeal Blender Pancakes {Vegan & Gluten-Free}Oatmeal Blender Pancakes {Vegan & Gluten-Free}Oatmeal Blender Pancakes {Vegan & Gluten-Free}I’ve made these easy-peasy pancakes four times since I got back from Christmas vacation and I don’t see any end in sight. I mean, what’s not to love about a stack of pancakes that’s completely whole grain, comes together in the blender, uses ingredients you probably already have, is vegan and gluten-free, and is still soft and fluffy?!

Seriously, y’all. I’m in love.Oatmeal Blender Pancakes {Vegan & Gluten-Free}

Oatmeal Blender Pancakes {Vegan & Gluten-Free}
makes 12-14 small pancakes

5 teaspoons apple cider vinegar
~1 2/3 cups milk of choice (I used unsweetened vanilla almond milk)
2 1/4 cups old-fashioned oats (use certified gluten-free oats for gluten-free pancakes)
1/4 teaspoon ground cinnamon
2 teaspoons baking powder
1/2 teaspoon baking soda
1/4 teaspoon Kosher or sea salt
3 tablespoons pure maple syrup
3 tablespoons neutral-flavored oil (I like canola), plus more for cooking

For Serving:
pure maple syrup
butter or vegan margarine
fresh fruit

Place apple cider vinegar in a liquid measuring cup. Pour in milk of choice until it reaches the 1 2/3 cups mark. Let sit 5 minutes or until curdled.

Combine remaining ingredients in a high-powered blender. Add milk mixture. Blend until smooth, about 40-60 seconds. Scrape down the inside of the blender as necessary. Let mixture rest for 5 minutes; it will thicken slightly.

Heat 1 tablespoon of oil in a heavy-bottomed skillet over medium heat. Add batter to the pan in 1/4 cup increments, leaving space between pancakes. Let cook until bubbles form on the surface, about 2 minutes. Flip pancakes and cook an additional 1-2 minutes. Remove to a plate. Repeat process with all remaining batter, adding oil to the pan as necessary.

Divide pancakes among serving plates. Top with butter, maple syrup, and/or fresh fruit. Serve immediately.

Oatmeal Blender Pancakes {Vegan & Gluten-Free}