June 14, 2025
I’ve been making pancakes on Saturday mornings for as long as I can remember. When the girls were little, it felt like a small, sweet ritual—a cozy start to the weekend before swim lessons or birthday parties. Now that they’re back under our roof for the summer the old routine has naturally returned—perfect for the lazy kind of morning where the girls are home from college, the fog hasn’t burned off yet, and the garden is just waking up.
The recipe has evolved over the years. First in pursuit of fluffiness, then simplicity, and always with the quiet goal of making something nourishing that doesn’t feel like it’s trying too hard, and (this is a big one) without the sink loaded with a massive amount of dishes. This newfangled recipe comes together in one bowl. I used to do the whole dance—separate bowls for whisking egg whites, another for the dry, and another for wet—but now I just mix it all in a single bowl. It’s Saturday. The sun is shining (fingers crossed), the farmers market is calling, and no one wants a mountain of dishes. This streamlined version is faster, less to clean up, and still delivers those fluffy, golden edges and tender middles we all crave.
In our house, healthy means fewer processed ingredients, no added sugar, and a lot of flexibility. I keep things simple and use what’s in my pantry: almond flour for its natural sweetness and extra protein, and a good gluten-free cup-for-cup flour — if you want reliable results and a GF option, King Arthur’s Cup-for-Cup GF flour has never let me down. This recipe does not need to be gluten free (ours are because one of my girls is allergic to wheat and honestly we can’t taste the difference so why not?) so feel free to use what ever you have on hand. There’s something very satisfying about using up those random bags of oat, rye, or millet flours lingering in the back of the pantry.
Chocolate chips? Non-negotiable—at least for the girls. I sprinkle a few into each cake just before flipping. For me, I keep a few plain, finished with melted butter and a pinch of flaky sea salt. A small luxury before the rest of the day unfolds.
We switched to A2 dairy a few years ago, and it works beautifully in this recipe. If you haven’t tried it, it’s worth looking into—it’s easier on digestion, grass-fed, and feels like a good choice. I have yet to find an A2 buttermilk so i just make my own. In the amount of time it takes to pull out the rest of the ingredients the buttermilk is complete.
Make these once, and you’ll find your groove. It’s a forgiving recipe—great for using up random pantry flours, easy to adapt, and even easier to love. Double the recipe if you have guests or want to freeze a few for the week ahead. Or just keep it simple. And remember, always make a few plain ones for the cook.
P.S. If you’re in the market to make your pancake cooking super easy, here is the griddle I use — I’m obsessed.
1 cup almond flour
1 cup gluten-free flour blend (such as King Arthur’s Cup-for-Cup)
1 teaspoon baking powder
1 teaspoon baking soda
1 teaspoon Diamond Crystal kosher salt
1 cup A2 whole milk
1 teaspoon apple cider vinegar or lemon juice
2 large eggs
2 teaspoons vanilla extract
4 tablespoons unsalted butter, melted
½ cup dark or semi-sweet chocolate chips (optional)
Flaky sea salt, for finishing
In a liquid measuring cup, stir together the milk and vinegar or lemon juice to make a quick “buttermilk”. Let sit for 5 minutes to curdle slightly. Heat a griddle or large nonstick skillet over medium heat (about 350°F if using a griddle). In a small saucepan over low heat, melt the butter. Set aside. In a large bowl, whisk together the almond flour, gluten-free flour, baking powder, baking soda, and salt. Make a well in the center of the flour and crack the eggs into the bowl. Whisk the eggs so they are combined and fully yellow the add the prepared milk, vanilla, and half of the melted butter. Whisk until the batter is combined and comes together. The batter will be thick. Add a bit of butter to the pan or griddle and using a paper towel wipe it around so that the pan is covered. Using a ¼-cup measuring cup, spoon batter onto the hot griddle. Once bubbles begin to form on the surface, sprinkle a few chocolate chips over each pancake. Flip and cook until golden brown on the second side, about 2 more minutes. Transfer to a plate and keep warm in a 200°F oven if making a large batch. When ready to serve, drizzle with the remaining melted butter and sprinkle with flaky sea salt. If you’re like me and prefer your pancakes without chocolate, simply skip the chips and savor the buttery, salty simplicity.
