Wicked Tasty Pancakes

Wicked Tasty Pancakes

Recipe by Cat Morrow
Course: Breakfast


Dozen Cakes
Prep time


Cooking time



These wholesome, diner style pancakes are fluffy, wholesome and comforting. You can use a variety of flours, or straight sifted or pastry flour for the fluffiest, most delicious pancakes around. If you make extras, be sure to freeze single servings. They can be frozen and thawed as needed, for quick weekday breakfasts.
Inspired by Amber Lambke’s favorite Pancake Recipe from Irma Rombauer’s 1951 edition of “Joy of Cooking.” 


  • Dry Ingredients
  • 1 1/2 cups Sifted Flour, Spelt Flour, or Whole Wheat
    Any of Maine Grains Heritage Flours will work great, too.

  • 1 1/2 tsp baking powder

  • 1/2 tsp baking soda

  • 3/4 tsp sea salt

  • Wet Ingredients
  • 1 1/2 cups whole milk, buttermilk, or “sour milk” (see notes)

  • 2 tbsp honey or maple syrup

  • 2 eggs, separated , whites beaten until stiff (optional)

  • 2 tbsp butter, or bacon grease, melted

  • vanilla, cinnamon, nutmeg etc. to taste


  • Mix milk, “sour milk” or buttermilk with honey, egg yolks and melted butter. Whisk with a fork until it is mostly combined. Save the egg whites in a separate medium sized bowl.
  • Whisk together the dry ingredients to remove any major clumps.
  • Whisk the egg whites until stiff peaks form, this step is optional, however it adds the fluff factor to your pancakes. (It is less essential if you are making pancakes with sifted, or pastry flour.)
  • Add the milk/egg mixture to the dry ingredients and whisk to combine (batter will be slightly lumpy). Once mostly combined, gently fold in your egg whites, only fold in one third of the whites at a time, avoid over-mixing.
  • Heat a large cast iron griddle or 2 cast-iron skillets over medium heat, grease your skillet if necessary to prevent sticking.
  • Working in batches, scoop a generous two tablespoons, or 1/4-cupfuls of batter onto your griddle.
  • Cook until bubbles form on the surface, and the underside is golden brown, about 3 minutes. Gently Flip and continue to cook until golden brown on the other side.
  • Add blueberries, sliced bananas, chocolate chips or your favorite toppings if desired.


  • To sour your milk, mix together whole milk with 2 teaspoons of apple cider vinegar.
  • Switch it up and use buckwheat, rye, or cornmeal. To make Multigrain Wild Blueberry Pancakes, use 1 cup of sifted or whole wheat flour in combination with , ½ to ¾ Cup Cornmeal, Buckwheat or Rye Flour. (use only enough flour as needed to make a thick batter.) Add a few tablespoons of wild blueberries to each pancake before flipping to the second side. 

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Amber’s well loved Joy of Cooking Pancake Recipe!

By Cat Morrow
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