My Ultimate Pancake Recipe

So, I've been opening my mouth and telling people about my awesome pancake recipe for a couple of months now, so I guess it's time to put-up or shut-up!

I'm going to preface this by saying this recipe is the culmination of about 20 years of trial and error practice, refining and revision. I picked things up from one chef or another that I worked for, from greasy spoons and diners that I worked in, friends, family members and co-workers. I added things here, took away things there and voila'! My wife is very upset that I am giving this "family secret" recipe away freely, so I hope it is well received!

I can give you some tips on cooking pancakes, but if you don't know how to cook pancakes, no recipe is going to help you. Like I said, it's trial and error and you'll figure out what works for you with experience.

1) Cook on a flat iron griddle over medium-high heat (350 degrees F)
2) Always pre-heat the griddle, and use butter or cooking spray to "seal" the griddle, only using it prior to the first pancake being cooked. After that you don't need use it again and in fact it will lead to uneven cooking surface temperature and messed-up pancakes.
3) Flip pancakes when the batter bubbles and looks dry on the outside edges, at this point they should be golden brown. They are done when they rise and the steam coming-out from the edges slows to a near stop.
4) Be quick with the spatula. Don't drag the spatula under the pancakes.
5) if you're adding any type of fruit, add it on top of the batter on the griddle. DO NOT ADD FRUIT TO THE BATTER!

I'm sure I'll come-up with some more tips, but here's the recipe:

Makes 8-10 8-inch pancakes

2 Cups Flour (I use whole wheat flour, but you can use whatever flour you prefer)
1-2/3 Cups Milk (I use skim, again use whatever you like)
2 tsp. Baking Powder
1 tsp. Baking Soda
1 tsp. Salt
1/4 Cup Sugar {1 Tbsp. set aside in separate bowl} (I use organic raw sugar)
2 Eggs (separated, whites in bowl with the sugar)
1/4 Cup Butter (melted)
1/4 Cup Orange Juice (pulp free)
1 tsp. vanilla
1 tsp. cinnamon

**In a large bowl, combine and mix dry ingredients well. Set egg yolks aside for now. Combine egg whites and 1 Tbsp. Sugar in a medium bowl and whisk vigorously for several minutes until the beaten egg whites come to soft peaks (think meringue). Add egg yolks and all liquid ingredients to dry ingredients and mix until smooth. Fold in eggs whites with a rubber spatula until thoroughly mixed-in. Let batter stand for at least 15 minutes prior to cooking. Pre-heat large pan or flat iron skillet to 350 degrees F. Use butter/Pam/oil to seal the pan. Ladle from 1/3 to 1/2 Cup of batter onto pan/skillet and cook until golden brown on both sides. A proper pancake should be served with butter and pure maple syrup.

Let me know if you have any questions or need any help perfecting these pancakes.



  1. Sounds yummy!! The OJ is a different twist on the pancake recipe! I will have to try it this weekend.

  2. I see a couple of twist that you don't expect in a pancake and also the amount of ingredients are different.

    Well, I am going to make and come back to you on it. But seriously, I see how the OJ can add a lot to it. I also see how separating the whites and the yolks will make the batter fluffier. I like it. Def. gonna give it a try. (might cut back on the sugar though).