Fluffy Pancakes

I have never met a pancake that I didn’t like, though I must admit to having favorites. Boxed or bagged pancake mixes are okay in emergencies or when camping, but homemade pancakes are so easy to make and taste so much better that we seldom use mixes today. We never use a mix for buckwheat pancakes. The batter for great buckwheat pancakes must be leavened with yeast overnight. If you need persuading, try my recipe for Raised Buckwheat Pancakes Raised Buckwheat Pancakes.

While we most often breakfast on Buttermilk Whole Wheat Pancakes, when the doctor orders you to begin a low fiber diet in preparation for a colonoscopy, white pancakes go on the menu. Mrs. David A. Bontrager of Haven, Kansas, called these “Plain Pancakes,” when she contributed the recipe to Mary Emma Showalter’s Mennonite Community Cookbook, but there is nothing plain about them, especially once I began making them with some buttermilk. These fluffy cakes are worth making often because they really are fluffy and delicious. This recipe makes nine or ten cakes.


2 cups all-purpose flour
1 1/2 tsp. baking powder
1 1/2 tsp. baking soda
1 tsp. sugar
1 tsp. salt
1 cup milk
1 cup buttermilk
1 T vegetable oil
2 large eggs, separated


Sift the flour, baking powder, baking soda, sugar and salt together into a mixing bowl. Stir the milk, buttermilk and oil into the dry ingredients until you have a fairly smooth batter. Separate the eggs, dropping the yolks into the batter and the whites into a one quart mixing bowl.

Use a hand mixer to beat the egg whites until you have stiff peaks. Then beat the yolks into the batter on medium speed for about a minute. Raise the speed to high and beat for another fifteen seconds or so. Stir a couple tablespoonfuls of beaten egg whites into the batter, then fold the remaining egg whites into the batter by gently tipping the batter over the egg white with a rubber spatula.
Fluffy Pancake batterThis is not difficult to do, and you can find videos and detailed tutorials online. Here is a photo of batter ready for baking. Note that you can still see a few small globs of beaten egg white in the batter.

Put third cup measures of batter onto a non-stick skillet or griddle over moderate heat (350º on an electric griddle) and cook the batter until the edges turn dry and a few bubbles appear in the center of the cakes. Turn them and cook another minute or so until they are done. Repeat and eat with butter and maple syrup.

NOTES: My mother folded beaten egg whites into various puddings and cakes, but I think that I was actually taught the procedure by my high school French teacher. She taught us how to make chocolate mousse and introduced us to avocados. I have forgotten her name but not her contribution to my culinary education. Equally important, she taught me enough French to pass the Graduate Record Exam years later when I needed certification in a second modern foreign language.

I like a fried egg or a country pork sausage patty with my pancakes. Jerri sometimes treats herself to pancakes with peanut butter, jelly or jam.

Whole Wheat Banana Pancakes

Bananas were a special treat for us kids when I was growing up, so special that I tried to save a small banana that was the hot lunch dessert one day. I tucked it into my jeans pocket to take it home. After lunch I joined a bunch of guys in a softball game. As fate would have it, a line drive hit the banana pocket. I learned two important things from this event: First, bananas are pretty effective softball shock absorbers and second, removing a smashed banana from a pocket is a challenge.

I excused myself from the game and went to the boys’ bathroom where I discovered that I would have to take off my jeans, turn the pocket inside out and wash the offending mush away. The warning bell for afternoon classes rang while I was doing this, so about twenty guys came into the room to find me in my shorts scrubbing my pants in the lavatory.

They were not as amused as the girls in my class when I walked in with a big wet spot on the front of my jeans. Mrs. Coogan was very nice and did not quiz me about the matter, though she did look startled as I carefully walked to my desk near the front of the classroom.

And then I had to ride the bus home, accompanied by laughter and the odor of ripe bananas. My mother sympathized philosophically, “I’m sorry, but I hope you learned your lesson.” I did. I have never put a banana in a pocket again.

In spite of this embarrassing episode, I still thought well of bananas because we had them only once in a while. They were almost always available at the Co-op or A & P but they were expensive. When young people look at old supermarket advertisements and see bananas for fifteen cents a pound, they may wish bananas were that cheap today.

Adjusted for inflation, however, bananas actually cost less now than they did when I was a kid. Fifteen cents in 1950 is the same as $1.50 today, so sixty cents a pound is a real bargain. Mom bought bananas only when they were on sale for ten or twelve cents a pound. Every once in a while she would use a couple of bananas to make banana pancakes. They were her regular thin pancakes with slices of bananas baked into them, but we thought that they were extra good.

I like to use some whole wheat flour in my recipe. The whole wheat gives the pancakes a slightly nutty flavor that I think makes them taste even better. And just think, you can buy the bananas for less than half the price Mom paid!


1 1/4 cups all-purpose flour
3/4 cup whole wheat flour
1 tsp. salt
1 T baking powder
2 T sugar
2 large eggs
2 cups milk (approximately)
2 T vegetable oil plus more for frying the cakes
2 medium bananas


Use a fork to mix the flours, salt, baking powder and sugar together in a bowl. Stir in the milk, eggs and oil and mix until you have a batter. Don’t worry about a few small lumps. If the batter is too thick to pour, add a little more milk. If it is too thin, add a little more flour.

Heat a skillet or griddle over moderate heat. Spread a half teaspoon of oil on the surface of the pan. When a drop of water sizzles as it hits the surface, the pan is ready.

Pour or ladle a fourth or third of a cup of batter onto the pan and spread it to a five to eight-inch circle.Banana Pancake cooking Cut four to six thin rounds of banana on top of the batter. Cook each cake until bubbles start forming in the center and the edges are dry. Turn and brown it for a minute or two on the other side.

Continue with the rest of the batter, greasing the pan very lightly after each cake is done if necessary, until you have enough pancakes for everyone. Leftover cakes can be warmed next day in the microwave.

Serve with maple syrup, butter and bacon or sausage for a real Wisconsin breakfast.

NOTES: You can make oatmeal banana pancakes the same way, and they are delicious. I discovered this at the cabin when we didn’t have any whole wheat flour. We now enjoy them for breakfast occasionally at home as well. Just use the recipe for Easy Oatmeal Pancakes and slice the bananas on the cakes.