Perfect Pancakes

I am so relieved to post this recipe for these pancakes today.  You see, I have a completely irrational fear that I am going to lose this recipe.  And that would be terrible.  Because this is the best recipe for pancakes that I have ever tasted.  I used to think I didn’t like pancakes.  I had tried box mixes to make them, and I had tried to make them from scratch. They always tasted like cardboard to me.  Even with lots of butter and syrup, they were just boring.  And then my husband and I visited my Aunt Marlene and Uncle Don.  My aunt made us pancakes.  I still remember the moment in time when I took that first bite. It was like the heavens opened and angels began to sing!  It was a revelation.  I do like pancakes!   I just don’t like boring, tasteless pancakes that taste like cardboard.

I have made these so many times since then.  They are one of my favorite things to make at the cabin when we have a lot of people staying with us because it makes a lot of them, and it seems like people like them as much as I do.  I usually serve them with bacon or sausage and fresh fruit.  It’s really important to use real butter and real syrup with these.  That sends them completely over the top.  I melt the butter, too.  There is nothing worse than pancakes with butter on them that won’t melt because the pancakes have cooled off a little bit.  🙁  I also warm the syrup.  It just makes for a better pancake experience and if you are going to go to the trouble of making pancakes, why not go all out?

I think the reason these pancakes turn out so well is because a of reaction between the buttermilk and the baking powder.  The recipe calls for you to not combine the wet ingredients with the dry ingredients until the last-minute.  When you do, the mixture seems to gurgle and bubble a little bit.  The result is a light, fluffy pancake with tiny air pockets through out.  It is also important to grease your griddle heavily with canola or vegetable oil.  First of all it helps them not stick, but in addition it helps them taste better.  Maybe because they get that slightly crispy outer edge and helps them brown better.  Just trust me.  It’s a good thing!  They are called Perfect Pancakes.  Not diet pancakes.  Save them for special occasions and all will be well.

I don’t know if I have ever told my aunt how much I love her pancake recipe and how grateful I am that she made them for us that day.  That is another reason for wanting to get this recipe on the blog, because I wanted to let her know how much I appreciate it.  We share a love of cooking, and in the past when she visited, we picked out some new recipes that we wanted to make together and then spent the day in the kitchen cooking and talking.  That is one of my favorite memories.  So thank you, Marlene, for being a wonderful aunt, and sharing your love of cooking and recipes with me.  And thanks for helping me to discover that I do like pancakes after all!

Perfect Pancakes

  • Servings: about 12 medium sized pancakes
  • Time: 20 minutes not including cooking time
  • Difficulty: easy
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  • 3 c all purpose flour
  • 3 Tbsp. granulated sugar
  • 3 tsp. baking powder
  • 1 1/2 tsp. baking soda
  • 3/4 tsp. salt
  • 3 c real buttermilk (don’t substitute anything else)
  • 1/2 c milk
  • 3 eggs
  • 1/3 c butter, melted
  • extra butter for the top of pancakes
  • syrup
  • canola oil for the griddle
  1. In a large bowl, combine flour, sugar, baking powder, baking soda, and salt.  Whisk to mix.  Set aside.
  2. In a separate bowl, beat together buttermilk, milk, eggs, and melted butter.  Keep the two mixtures separate until you are ready to cook.
  3. Using a brush or paper towel, spread a good amount of canola oil over griddle.
  4. Heat griddle to 300 – 350 degrees or medium to medium high heat.
  5. Pour the wet mixture into the dry mixture, using a wooden spoon to blend.  Stir until it’s just blended together.  Do not over stir!
  6. Pour or scoop the batter onto the griddle using a 1/3 cup or 1/2 cup measuring cup, depending on how big you want them.  If they are too big, the middle won’t cook through.
  7. Brown on both sides.  I oiled the griddle between each set of pancakes.
  8.  Serve immediately with melted butter and warm syrup.
  9. Refrigerate or freeze any leftovers.

Recipe from Cook AZ I Do, given to me by my wonderful Aunt Marlene Christner, and originally found on


Categories: Breakfast Recipes, Cabin & Camping Recipes, Company, Family Favorites, Recipes, Weekend Meals

My name is Shari, and I am an Arizona native and married mother of 3 who loves to cook and bake and figure out how to garden successfully in our suburban home in the desert. On this blog you will find a combination of savory and sweet recipes that have been tested by me, along with many tips to help you be successful. I hope you enjoy them!


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