I first made these pancakes a few years ago for my son’s birthday breakfast. The recipe was on the packaging for Star Wars pancake molds.
I don’t usually try recipes found on product labels, but I made them and they were delicious. They are the perfect balance of hearty and light. I fry them in lots of butter, so there’s no need to add butter at the table. Every time I make them, I say “these are the best pancakes ever, I need to make these all the time”, and then I lose and/or forget about the recipe until my son’s next birthday.
Well it’s birthday time again and I had to dig around for the recipe. I severed them to my son and his buddies, and the house fell silent for the first time in 24hrs.
I’ve finally put it in my sheet protector and added it to my recipe binder. This will now be my go-to pancake recipe.
Note: Despite what the recipe says, I cook my pancakes very slow and at a low temperature. I patiently wait until they are a little dry on the edges and bubbles appear in the middle. It seems to take forever, but I really hate it when you can’t tell if they’re moist on the inside because they’re moist, or because they’re not cooked properly. Also I added a little almond extract as a whim and kinda liked it.
- 2 eggs
- 2 cups all-purpose flour, sifted
- 2 Tbs. sugar
- 2 tsp. baking powder
- 1 tsp. baking soda
- 1 tsp. salt
- 2 ½ cups buttermilk
- 4 Tbs. (½ stick) unsalted butter, melted
- ½ tsp. vanilla extract
- 1 to 2 Tbs. vegetable oil or nonstick cooking spray
- Maple syrup for serving
In a bowl, using an electric mixer, beat the eggs on medium speed until frothy. Add the flour, sugar, baking powder, baking soda, salt, buttermilk, melted butter and vanilla. Stir just until the batter is smooth and no lumps of flour remain; do not overbeat.
Heat a griddle over medium-high heat until a few drops of water flicked onto the surface skitter across it. Lightly grease the griddle and the inside surface of the pancake molds with vegetable oil, or spray with nonstick cooking spray. Set the molds on the griddle and heat until hot.
Pour about 1/3 cup of the batter into each mold. Cook until bubbles form on top and the batter is set, about 2 minutes. Remove the molds and, using a spatula, flip the pancakes. Cook until golden brown on the other side, about 2 minutes more. Keep warm until all the pancakes are cooked.
Repeat with the remaining batter, adding more oil to the griddle as needed.