Amy’s Favorite Pancake Recipe

by Oct 25, 2007

Ghost Pancakes

I’m going to let you in on one of my big secrets. Below is my master pancake recipe — the one that has taken me 10 years to perfect. Back when I was young, I found Marion Cunningham’s “griddlecakes” recipe in The Fanny Farmer Cookbook, stirred up a batch one weekend morning and my new husband was absolutely thrilled. Over the course of Saturday mornings, I’ve made some tweaks, but Marion figured out the magic proportions of milk to butter to flour.

Do make them—they are so easy and can be poured into just about any shape you can dream up! Have fun. (And don’t forget the bacon and maple syrup.)

Amy’s Favorite Pancake Recipe

Makes about 30 medium-sized pancakes, enough for 4 hungry diners and a few leftovers for the toaster

Servings 30 medium sized pancakes


  • 1 1/2 cups buttermilk (or regular milk, see Kitchen Coach Tips below)
  • 4 tbsp unsalted butter melted
  • 3 tbsp sucanat (or other unrefined sugar)
  • 1 cup unbleached white flour
  • 1/2 cup oat flour
  • 1/2 cup oat bran (or use 1/2 cup more oat flour if you don't have it)
  • 1 tsp sea salt or kosher salt
  • 1 tsp baking soda
  • 1/2 tsp baking powder


  1. Pour buttermilk into a 4 cup glass measuring cup. Add eggs, melted butter and sucanat, and whisk to combine.

  2. Measure flours, oat bran, salt and leavening into a large mixing bowl. Whisk to combine.

  3. Add the buttermilk mixture to the flour mixture and stir until it just comes together and makes a smooth batter. Do not overmix.

  4. Pour out onto hot griddle and cook until top starts to bubble. Flip and cook until medium toasty brown.

Recipe Notes / Tips

  • Keep the following in your fridge and pantry and you're always ready for pancakes:
    • Buttermilk, or regular milk
    • Eggs
    • Butter
    • Bacon (if you like that kind of thing)
    • Flours or grains you enjoy
    • Sucanat or sugar or other sweetener you like
    • Maple syrup
  • Buttermilk makes the best pancakes, but no biggie if you don't have it on hand. To substitute regular milk, just add 4 teaspoons of baking powder to the recipe and don't use the teaspoon baking soda or the 1/2 teaspoon baking powder listed in the recipe.
  • If you like to eat with your fellow pancake eaters, set the cooked pancakes onto a wire rack set inside a baking sheet pan and pop the whole works in a warm, 200 degree F, oven while you finish cooking the remaining batter.
  • Store any leftover pancakes in the refrigerator. They warm up terrifically if toasted briefly.

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