Ruth Reichl’s ‘World’s Best Pancakes’

Ruth Reichl Pancakes
Saturday morning I woke up craving pancakes. I was going to make some but I was at my boyfriend’s house and he didn’t have eggs in his fridge (?!?). So I waited until Sunday morning to make a big stack.

I have a couple tried and true pancake recipes that I usually rotate between but I wanted to try something new. I was about to make some using a recipe from Poh Ling Yeow, because I’ve been watching her cooking show on Netflix and she made some blueberry pancakes with blood orange syrup the other day that looked divine. But I didn’t have blood oranges so I decided to use a different recipe. I’ve had this one from Ruth Reichl in my “Recipes I Should Make But I Always End Up Making Other Ones” file for a while, so yesterday I gave it a try.

Reichl calls these pancakes the “World’s Best Pancakes.” After making them I can tell you she’s not lying. I’ve had pancakes that rival these but they require more ingredients and effort.

These pancakes take a minimalist approach. They come together quickly and they cook up beautifully. They have crispy edges and soft, fluffy interiors. They’re buttery and light and they hold other ingredients well, so you can sprinkle blueberries or chocolate chips inside. I bet they’d also taste good with bananas.

Even though I make pancakes all the time, sometimes I still screw it up. It’s because I get impatient and I want to flip the cakes before they’re ready, or I just chicken out and don’t commit to the flip.

Two good rules for cooking these pancakes, or any pancakes, are: 1.) Wait for bubbles to form on the top of the pancakes before flipping them; and 2.) Commit to the flip. I had a friend who used to say, “Pour with conviction,” when we had tea and I was filling everyone’s teacup from the pot. If you flip pancakes with conviction, they will turn out better and you’ll avoid one of those scrunched up in the pan situations with batter oozing out. I usually find my rhythm after flipping two or three pancakes.

So yeah. Make these pancakes as soon as possible. Add blueberries and maple syrup, or whatever other toppings you choose.

Meanwhile, I’ll leave you with this song. I heard it the other day when I was getting coffee.


About Emily Wasserman

Bonjour! My name is Emily and I'm a writer based in St. Louis. I'm also a home baker with a small business, Amélie Bakery. I'm a self-proclaimed francophile and love French pastries and baking.
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2 Responses to Ruth Reichl’s ‘World’s Best Pancakes’

  1. Danke! I need a new and much better homemade pancake recipe. (Oh, and we are Bonnie R. fans, too!)

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