poor scientist. will blog 4 food.

the culinary adventures of a self-described foodie

Sunday Morning Pancakes


Good morning, blueberries!

Is there nothing better on a weekend morning than homemade pancakes?

I was a pancake failure until I got this recipe from EF. Since then, I’ve garnered high praise such as, “These are the best pancakes ever!” and “Jen, you make the best pancakes!” OK, so this is only from two sources, one of them being myself, but still. I no longer feel like a pancake failure, so I thought I’d share EF’s winning recipe with you.

EF’s FTW Pancakes

1 cup flour*#
1 tsp. baking powder
1/2 tsp. baking soda
1/2 tsp. salt
1 Tbs. sugar
1 egg
1 cup buttermilk**
2 Tbs. vegetable oil

* From EF: You can use half whole wheat flour or add a few tablespoons of wheat germ if you want it to be healthier–the wheat germ helps especially if you use skim milk
#UPDATE 6/5/11: Flour quality appears to make a big difference. I usually use King Arthur’s unbleached flour. Today I used Gold Medal and it wasn’t nearly as good. Also, it may help to loosen the flour with a fork (some might ask you to sift it, but that seems unnecessarily complicated to me).
** I’ve used soymilk a couple of times and they’re still really good. So, any kind of milk will do.


  1. Mix all the dry ingredients and the wet ingredients separately, then combine them and whisk as little as it takes to get them together. It’s ok if the batter has some small lumps. They will work themselves out and it’s better to leave them than to over-whisk.
  2. Heat a pan over medium heat. For each batch of pancakes (I make two at a time), melt a pat of butter or Smart Balance.
  3. Drop a dollop (about 1/4 cup) of batter over the melted butter. Add fruit and/or chocolate chips as desired.
  4. When batter starts to bubble, flip the pancakes. Cook until golden brown.
  5. Optional: place pancakes in a preheated oven set to 200F. This will keep them warm as you make the rest of the batch.

Makes 8 pancakes.

Blueberry (top) and banana (bottom) pancakes, with seasonal fruit. Yummers.

Author: Jen

Howdy! My name is Jen and I live in the San Francisco Bay Area. I like to eat, run, and blog, but not usually at the same time.

8 thoughts on “Sunday Morning Pancakes

  1. I made these this morning with Trader Joe’s frozen blueberries mixed right into the batter. They’re not as pretty as when you use the sprinkling method you describe here, but still quite delicious! I’m glad you’re enjoying them!

    • Yeah, I was debating whether to put them in the batter or not. It’s not too much work for me to sprinkle them (mine were also frozen, but from ones I bought at the store a couple of weeks ago). Yay pancakes!

  2. I made myself some Blueberry syrup for my french toast this morning.
    LOVE blueberries!
    Please stop by and say hi

  3. That last picture’s been making me hungry for days, but something seemed off about it. I finally realized what it was.

    There’s no pork on that plate. Breakfast – pork = morning snack. I’m pretty sure it’s in the Constitution.

    • It was part of the breakfast plan, but the plan was foiled by Monterey Market! They don’t sell bacon!!! Grrr. Trust me, despite my growing vegetarianism, I wanted bacon on that plate too.

      • Vegetarianism? Bacon is the most holy of fruits! Did you really think Eve went for an apple? In the Garden of Eden, the Tree of Forbidden Knowledge fruited with the purest pink pork imaginable.

        • I knew it was a mistake to bring up the V-word with a Texan. Pure sacrilege?

        • Nah, I don’t mind. I play it up more than anything else because I think it’s funny. Although I do like the Cajun approach to vegetarianism: “So long as you don’t eat the meat, you’re fine.” Which is why their Lenten Friday “vegetarian” gumbo z’herbes usually has a big ol’ ham hock in it.

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