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Hi, it's John! These pancakes are not fancy. What they are is perfect. Fluffy, sweet, comforting, and so simple to make.
True, Chrissy actually already gave you some fancy restaurant brunch–worthy blueberry pancakes with “cream cheese bombs” in Cravings 2. Those go great with your mimosas and your beautiful, bougie friends. Mine is the recipe for family when they just want amazing pancakes and they’re in pajamas and bathrobes. This recipe is what I make for our kids for our weekly tradition, “Pancake Sunday,” at 7 a.m. Note that the recipe can be doubled.
A couple of quick notes: First, DON’T OVERSTIR! Leave your batter thick and a little lumpy; that’s how it comes out so fluffy. Also, pick your syrup according to your own taste. Chrissy does NOT like fancy maple syrups. She prefers the one named after the Aunt who shall no longer be named. Choose wisely and enjoy!
Reprinted from Cravings: All Together. Copyright © 2021 by Christine Diane Teigen. Photographs copyright © 2021 by Alex Lau. Published by Clarkson Potter, an imprint of Random House.
1 cup flour
2 tablespoons sugar
1 teaspoon baking powder
½ teaspoon baking soda
½ teaspoon kosher salt
1 cup buttermilk, shaken
1 egg
2 tablespoons unsalted butter, melted and slightly cooled
½ cup fresh blueberries (or ²⁄3 cup frozen blueberries, defrosted)
+ Salted butter, straight from the stick
+ Maple syrup
Note: You can also make this with our Buttermilk Mochi Pancake and Waffle Mix! Just prepare as directed and add 1/2 cup fresh blueberries before frying.
Chrissy's world-famous banana bread—now in bite-sized breakfast form!
A fluffy, puffy pancake that is basically a vessel for buttery syrup.
No-mess, garlicky, delicious, crispy, oven-roasted bacon.
Like creamy, dreamy vodka sauce—but without vodka. Plus a splash of fish sauce.
