Panacakes (Pancakes)

It is a family tradition, perhaps a prediction, that when the kids wake up and realize it’s Saturday, they scream PANCAKES!  Though Sean and I are still sleeping and asking one another what time it is, as I’m trying to read the red numbers on the digital clock with blurred eyes and messed hair in my face. It is not surprising to see that it is 6:15am, because it is tradition.  I used to make the pancakes faithfully for the kids, but when my pregnancy with 3 reached the point of super exhaustion, Sean took over.  I actually think the kids like his pancakes better, because I would often lose track of time or day dream and then burn them.  Not cool, I know.  Today was a special Saturday.  Not a typical one at all, because we celebrated 1’s fifth birthday today.  As 2 says, “I want Panacakes daddy.”  They love them and hopefully others will find them easy, tasty, and quick to make…just no daydreaming!  Our kids love them with frozen strawberries, blueberries, or raspberries.  In the summer months we use fresh fruit from the local berry farms.


Inspired by Martha Stewart


  • 1 1/2 cups all-purpose flour
  • 1 tablespoon sugar
  • 1 teaspoon coarse salt
  • 2 3/4 teaspoons baking powder, aluminum free
  • 1 large egg, lightly beaten
  • 1 1/4 cups milk
  • 3 tablespoons salted butter, melted, plus more for serving
  • Butter or vegetable oil, for the griddle
  • Pure maple syrup, warmed, for serving

How to Play:

  1. Place a heat-proof platter into a warm oven (at 200 degrees).
  2. In a large bowl, whisk together the flour, sugar, salt, and baking powder. Make a well in the center of the flour mixture. Add in the egg, milk, and 2 tablespoons of the butter. Whisk from the center, slowly incorporating the flour. Rest the batter for 10 minutes.
  3. Heat a large well-seasoned cast-iron skillet or favorite griddle over medium-high heat. Swirl the remaining tablespoon of butter in the skillet (or use oil to coat the griddle) and immediately pour in 1/4 cup of batter for each pancake. When bubbles rise to the surface, flip the pancakes, slightly reduce the heat, and cook until the bottoms are golden and the centers are cooked, about 1 minute. (Rarely does the first pancake work because it takes a bit of time to get in the groove with the heat, fat, and batter.)
  4. As the pancakes come out of the skillet, place them on the warm platter in the oven until ready to serve. Serve a stack of 3 pancakes, topped with more butter and the maple syrup.

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