Recipe Background
First Lady Pancakes, made fluffy with buttermilk, are perfect for new beginnings.
One crisp autumn morning, I found myself in the cozy chaos of my aunt's kitchen. It was a Sunday, the day she traditionally reserved for gathering every niece and nephew over a breakfast that felt like a warm hug. On this particular day, she passed down her cherished recipe for what she lovingly called 'First Lady Pancakes.' The secret, she whispered, lay not just in the towering fluffiness but in the resting of the batter, a rule I now never break. The ingredients were simple: a loving blend of all-purpose flour, buttermilk, and a whisper of baking soda to elevate the mixture to its royal stature.
Years later, these pancakes became the centerpiece of my own celebrations. After my partner and I moved into a new apartment, they were the first meal we cooked together. I remember the sizzle of butter meeting the skillet and the comforting, cozy aroma that filled the otherwise bare walls. Each bubble forming on the batter was a little signal that we were exactly where we needed to be—starting a home together. Adding a bit of butter as they cooked released that unmistakable, heartwarming fragrance throughout our tiny kitchen. A drizzle of real maple syrup was the final touch, and to this day, it’s how we celebrate every small milestone that comes our way.
Ingredients
- 3 cups all-purpose flour
- 2 1/2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 3 tablespoons granulated sugar
- 3 large eggs
- 3 cups buttermilk
- butter as needed, for grilling, plus more, to taste, for serving
- maple syrup to taste, for serving
Directions
- In a large bowl, mix the flour, the baking powder, the baking soda, the salt, and the sugar together until thoroughly combined.
- Add the eggs and the buttermilk and mix until just combined, being careful not to overmix.
- If desired, let the batter chill in the fridge for 10 minutes to allow it to further relax.
- Heat the butter in a skillet or in a frying pan over medium heat.
- Cook the batter, about 1/4 cup per pancake, on the hot skillet, flipping once the edges start to look dry and bubbles form, about 2-3 minutes.
- Cook until the underside is golden brown, about 2 minutes.
- Serve the pancakes with more of the butter and the syrup.
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