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The Best: Fluffy, Puffy, Old-Fashioned Pancakes

By April 12, 2013 March 29th, 2014 5 Comments
These really are the best pancakes I’ve ever made.
Which, okay, I used to use Bisquick.  But still.
I don’t need me some Bisquick no more.
But before we get ahead of ourselves
let’s talk about
Maple sugaring in New Hampshire is a sacred thing
It gets very very very very very very very very very cold
and just when you think you can’t possibly take any more
it gets very very very very very cold again.
And then suddenly the air warms
and the sap flows from those awe-inspiring giant maples
It’s gathered in buckets, boiled down into nothing but the best syrup you’ll ever taste in your life
Here’s our favorite syrup made by our favorite sugarman, Eric.  His Tucker Mountain Syrup has won many an award, including 1st place at the Sandwich Fair.
Don’t you love that there’s town called Sandwich?
This is where the magic happens:  The Sugar House
Oh, my love for the pomegranate never shall wane
The picture is blurry because Brynne was trying to get the pancake stack to her mouth so fast
We understand
A beautiful thing. Pure, no added sugar or preservatives
Are you ready to eat?
The Best Fluffy, Puffy Old-Fashioned Pancakes
adapted from

1 1/2 cups flour (or whole wheat white flour)
3 1/2 tsp baking powder
1 teaspoon salt
1 Tablespoon white sugar

Sift dry ingredients
Make a well in the middle
Pour in:

1 1/4 cups milk
1 egg (whisked)
3 Tablespoons melted butter (cooled slightly. This is very important – you don’t want clumps)
1 tsp vanilla
1 tsp cinnamon

Mix just until incorporated
Now, turn on the griddle and let rest for a bit. The batter will groooow
Then you’re ready for business

Some Favorite Fillers and Toppings:
Apple, walnuts, cinnamon and sugar
Bananas and nutella
Chocolate chips and marshmellows
Pure Maple Syrup

Pair a pancake with a smoothie and your weekend shall be all you hoped it would be.

Did you know whole wheat white flour has the same nutritional value as whole wheat flour? It’s just a softer wheat, making the flour lighter in texture and flavor – I’m a big fan!

Eat up, enjoy your family this weekend, make some pancakes.  And pssst – don’t forget the syrup.



  • Jess says:

    My mom used to make the best buckwheat pancakes. Have your girls read Kate Messner’s book Sugar and Ice?

  • Great looking pancakes and what a perfect syrup from nature! It never ceases to amaze me that it come from the trees! I don’t think we make maple syrup here, I wonder if its cold enough. We must – we do have snow in the high country – I have only bought canadian syrup, I really must investigate this further. Love the look of the cabin too!

  • Yeeees. I want. I pinned this recipe and will hopefully use it soon! Thanks for sharing.

  • Julia Tomiak says:

    Love this! My family is always willing to sample another pancake. Is whole wheat white flour hard to find?

  • AmyMak says:

    Yes – it’s very easy to find. Right next to the whole wheat flour. King Arthur always sells it. It’s more expensive, but I don’t use it for everything, so it’s worth it to me. The other option is to grind it yourself, but I rarely do that 🙂 Whole wheat flour can spoil so I store mine in tupperware in the fridge. My sister keeps it in the freezer. Happy baking!

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