Pancake Sampler Recipe

Prepare dry ingredients

In a large bowl whisk together the flour, sugar, baking powder, baking soda, and salt until evenly combined.

Combine wet ingredients

In a separate bowl whisk the buttermilk, egg, and melted butter until smooth.

Make batter

Pour the wet ingredients into the dry ingredients and gently fold until just combined. A few small lumps are fine; do not overmix or pancakes will be tough.

Rest batter

Let the batter rest 5 minutes at room temperature to allow the baking powder/soda to activate and the gluten to relax.

Cook pancakes

Heat a nonstick skillet or griddle over medium heat and brush with the oil or butter. For each pancake, pour about 1/4 cup batter onto the hot surface. Cook until bubbles form on the surface and edges look set, about 2–3 minutes. Flip and cook 1–2 minutes more until golden and cooked through. Adjust heat as needed to avoid burning.

Keep warm

Transfer cooked pancakes to a plate and keep warm in a low oven (90–100°C / 200–210°F) while finishing the rest.

Mix dry ingredients

In a medium bowl whisk together the flour, sugar, baking powder, and salt.

Whisk wet ingredients

In another bowl whisk the milk, egg, and melted butter until combined. Stir in the lemon zest.

Combine and fold in berries

Pour wet into dry and fold gently until just combined. Fold in the blueberries by hand to avoid crushing them; if using frozen berries, fold them in straight from frozen to reduce bleed.

Cook pancakes

Heat a skillet or griddle over medium heat and lightly grease. Pour about 1/4 cup batter for each pancake. Cook until bubbles form and edges set, 2–3 minutes. Flip and cook 1–2 minutes more until done. If berries make the surface wet, wait an extra 15–30 seconds before flipping.

Serve

Stack and serve with additional lemon zest, butter, and maple syrup or a dusting of powdered sugar if desired.

Combine dry ingredients

In a bowl whisk together the flour, cocoa powder, sugar, baking powder, and salt until evenly blended.

Mash banana and mix wet ingredients

In a separate bowl mash the ripe banana until mostly smooth. Whisk in the milk, egg, and oil or melted butter until fully combined.

Make batter and add chips

Pour the wet mixture into the dry and fold gently until combined. If using, fold in chocolate chips. The batter should be thick but pourable; add a tablespoon of milk if too thick.

Cook pancakes

Heat a skillet or griddle over medium-low to medium heat and grease lightly. Spoon about 1/4 cup batter per pancake onto the surface. Cook 2–3 minutes until bubbles form and edges look set, then flip and cook 1–2 minutes more until cooked through. Because of cocoa and banana sugars, watch heat to prevent over-browning.

Serve

Serve warm with sliced bananas, a drizzle of maple syrup or chocolate sauce, and a pat of butter if desired.