The Best Homemade Pancake Recipe

Growing up I have fond memories of homemade pancakes on the weekends. They were always made from scratch, and I still vividly remember the old wooden spoon that we use to stir the batter with but perhaps that’s because it was also the wooden spoon used for misbehaving children. It was back when I could barely read that I started stirring pancake batter, just enough until there were tiny lumps left, and they always turned out to be the best pancakes, EVER.

I would stand on a stool, stirring, and looking out the window at western PA’s rolling wooded mountain view, while shortening crackled on the cast iron griddle, set over two burners on the old gas stove my mom had to light with a match.

Our old recipe, torn from an old flour bag and tattered from years of use, has long disappeared. Through the decade of making pancakes for my kids I always hold the standard of pancake recipes up to that elusive childhood memory. It always fails to compare.

We finally found a recipe that gives us a pancake we love – filling, hearty, and most of all, fluffy puffy pancakes that you cut your fork through and sigh with pleasure as the flavor of hearty pancake and buttery maple syrup explode in your mouth. I am home.

Just when I thought this recipe couldn’t get better I became the proud owner of a WonderMill grain mill. Of course the first recipe I had to try it with is my signature pancake recipe. Who knew fresh milled flour and cornmeal could change the game this much?

I love that I can have freshly milled flour in minutes. It is well worth the very few extra minutes it adds to my pancake making routine. I also love that each time I make these pancakes I am transported back in time, back to that little girl standing on a stool, mixing pancakes with a wooden spoon.