Sunday Morning Pancakes

Breakfast | June 20, 2015 | By

Pancakes, or flapjacks depending on where you're from

Pancakes (aka flapjacks)

I first started making these pancakes when a very similar recipe was published in Saveur many years ago. It was the only issue I ever bothered to save (and eventually just the clipping). But who needs clippings nowadays when you have the internet? And who needs Saveur when you have this improved version? ;-) 

If you are looking for Dr. Dan the Pancake Man you are in the wrong spot. These pancakes simply replace the pancakes I grew up on, usually made from Aunt Jemima’s mix or just straight up Bisquick. They are fluffy and satisfying and will not disappoint. If you have young kids, it’s a good way to start getting them involved in the kitchen—I let Willa and Phoebe dump the measured ingredients into the bowls, then give it a stir, and then spend the rest of breakfast keeping them away from the hot griddle. 

The girls love them because pancakes. It’s an example of something that is so easy to make from scratch instead of spending the extra money on a pre-made mix; it will literally take you one extra minute to measure the dry ingredients which you almost surely already have in your pantry. We usually add fruit as a topping rather than into the batter—the girls get a little freaked out when the fruit is inside the pancakes for whatever reason little people get freaked out by fruit cooked into their food. But you can slice a banana or drop a cup of blueberries right into these if you’d like.

Robie’s Country Store’s original recipe calls for only all-purpose flour but we substitute half of that for whole wheat in some misguided rationalization that they will be better for us (let’s face it, this is still a carb-laden way to start your day). Also, I started making buttermilk substitute because I was always forgetting to buy buttermilk, and I actually prefer it now—there’s something about the lemon that adds a pleasant can’t-put-your-finger-on-it flavor. While we usually save these for the weekend (and as this post’s title implies, usually Sundays), they don’t take much longer to cook than eggs and toast. But it’s nice to have that post-breakfast cushion of lazy-time to digest all them carbs.

Yields 8
Write a review
Prep Time
10 min
Cook Time
10 min
Total Time
20 min
Prep Time
10 min
Cook Time
10 min
Total Time
20 min
  1. 14 oz. milk
  2. 2 oz. fresh lemon juice (usually around one lemon)
  3. 1 c. all-purpose flour
  4. 1 c. whole wheat flour
  5. 2 Tbsp. sugar
  6. 4 tsp. baking powder
  7. 1 tsp. baking soda
  8. 1 tsp. table salt
  9. 2 eggs
  10. 1-1/2 tsp. vanilla extract
  11. 4 Tbsp. unsalted butter, melted
  12. More butter for cooking (and serving, if you really like butter)
  14. Optional
  15. Fruit for topping, like bananas, blueberries, strawberries, etc. And of course, real maple syrup and (if so inclined) more butter
  1. Quickly stir the lemon juice into the milk and set aside. The milk should immediately become thick and curdle a little. You've just made ersatz buttermilk.
  2. Begin heating a griddle or large pan over medium-low heat.
  3. Combine all the dry ingredients (flours through salt) into a large bowl.
  4. Crack two eggs into a medium bowl and beat. Add the fake buttermilk and vanilla, then slowly add the melted butter while stirring.
  5. Add the liquid mixture into the dry ingredients and stir until just combined. It's okay if the batter is lumpy and it's very important to not over-mix, otherwise your pancakes will come out like cardboard.
  6. Grease your griddle or pan with a bit of butter and ladle some batter. When the edges are starting to look a bit dry and you've seen bubbles pop through the middle of the pancakes, flip 'em. Cook for a few more minutes on side B.
  7. Serve with real maple syrup, sausage or bacon, and eggs if you are going full on Hungry Man Platter
  1. You can of course use actual buttermilk if you really want: omit the milk and lemon juice and use 2 full cups of buttermilk.
  2. If you've never used Rumford baking powder go and buy yourself a can. I swear these things fluff twice as high when using that brand compared to any others.
  3. There are usually 2-3 pancakes leftover, which keep fine in the fridge for another breakfast for the kids during the week.
  4. Cast iron is the way to go here, and I highly recommend having a griddle around for the occasion. I'm a big fan of my Lodge.
Adapted from Robie's Flapjack recipe from Saveur magazine
Squared Meals



  1. Leave a Reply

    July 12, 2015

    We usually eat Sunday breakfast out after church, but sometimes it’s fun having breakfast for dinner (like Carvel for dinner on a hot summer night – remember?). I’ll give them a try!

  2. Leave a Reply

    July 5, 2015

    Used the Rumford today. Big difference!

  3. Leave a Reply

    June 22, 2015

    Love the make-your-own-buttermilk! Sometimes I replace with yogurt (not the Greek kind) but this is another great trick!

  4. Leave a Reply

    June 20, 2015

    This is the recipe Lucas uses too! We’re spoiled by them. I have actually made a cashew butter and jelly sandwich with pancake leftovers as the bread and sent them in jx’ lunchbox. Big hit!

    • Leave a Reply

      June 21, 2015

      That sounds awesome, definitely remembering that trick when the girls hit “real” school!

Leave a Comment

You can use these HTML tags:
<a href="" title=""> <abbr title=""> <acronym title=""> <b> <blockquote cite=""> <cite> <code> <del datetime=""> <em> <i> <q cite=""> <s> <strike> <strong>

Food Blog Theme from Nimbus
Powered by WordPress