Uploaded March 2023 | Updated September 2026, 17 hours ago
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This recipe is an adaptation of Carla Lalli Music’s “Cosmo’s Super Pancakes”, about which she made a delightful video. The pancake tastes deliciously of breakfasts of my youth, and yet it is full of healthy things like whole fibers which will keep one feeling sated and nourished for a good long time. I am always on the lookout for recipes like this, and this one works really well, so I have adapted it to my own use and I want to share that version since I think it is instructive.
These pancakes, as she makes clear, are meant to be made from a thick batter which gets piled onto the pan or griddle, rather than poured. That said, I found her formula always made very thick pancakes. I think my environment is generally drier than hers and my flour needs more hydration, so I have increased the hydration. Also, I add more flavor in the form of lemon juice, vanilla and cinnamon. I highly recommend adding these things as I found that they really brought the pancakes to life.
One of the things I really love about this recipe is how good these are leftover. The recipe reliably makes 9 ~3in pancakes for us, and even if there only two of us around on a given day, I might still make a batch of these and just graze on them all day and even snack on them the next day quite happily if they stick around that long. Also, the egg in the recipe is purely for the protein content, so it would be fine to replace it with “flax eggs” or banana (or other fruit puree) if it were desirable to avoid egg.
Makes nine 3” pancakes; one, or sometimes two, is enough for most people.
Equipment:
• large mixing bowl
• 2 cup liquid measure
• chopstick or wooden spoon with clean handle
• flexible scraping spatula
• 2 oz portioning scoop or 1/4 cup measure (just hold onto it and use it again at the end)
Ingredients:
3/4 cup AP flour
3/4 cup whole wheat flour AP flour works fine if you don’t keep whole wheat
2 Tbsp lemon juice
~1 2/3 cup buttermilk add the lemon juice to the measuring cup, and then bring to 1 2/3 cup total
1/4 cup chia seed soak in the buttermilk mixture
1/4 cup flax meal originally, hemp hearts were used; choose either or something similar
1/3 cup rolled oats
1 tsp baking powder
1 tsp baking soda
1/4 tsp salt generous if using Diamond Crystal kosher salt
1 Tbsp sugar or maple syrup, honey, et al; some small bit of sugar helps browning
1/4 tsp cinnamon
1 tsp vanilla
3 Tbsp butter melted
2 ea eggs large
Procedure:
1. Preheat your cast-iron pan or griddle, or otherwise prepare your cooking surface so that it will be properly warm when the batter is ready. It is better for the batter not to sit around too long. If using a non-stick pan it may be best to turn on the heat right after measuring everything.
2. Add the lemon juice to the measuring cup, then add buttermilk until it comes to 1 2/3 cup total.
3. Pour in the chia seeds and use a chopstick or spoon-handle to stir them in; a stick works better than a spoon.
4. While that is soaking, combine all the other dry ingredients into the mixing bowl: flours, flax or hemp meal, rolled oats, baking powder, baking soda, salt, sugar and cinnamon.
5. Mix all the dry ingredients together really well. It is okay to use the chopstick for this, and for the next steps as well.
6. Mix the melted butter into the buttermilk; this helps to ensure that it is not too hot when it goes into the bowl.
7. In the mixing bowl, make a well in the middle of all the dry ingredients and crack the eggs into it.
8. Using the chopstick, muddle the eggs to break their yolks and bring the eggs together a bit, and then add the rest of the wet ingredients using the scraper to make sure to get everything.
9. Using the chopstick, mix the batter until it starts to come together; it will become clear when the spatula becomes a better tool for this.
10. Using the spatula and the 1/4 cup measure, or a portioning scoop, place heaping 1/4-cups of batter onto the cooking surface. I can only fit three at a time into my cast-iron pan, a 12” pan.
11. Cook over a low-to-medium heat, for 4-5 minutes on the first side and more like 2-3 minutes on the second side.
12. Enjoy hot with butter, maple syrup, fruit coulis or compote, or whatever else occurs to you.
13. Allow leftovers to cool completely and then seal in containers in a cool, dark place (not refrigerated). They’re good just like that but better toasted. They would also probably freeze pretty well.
Music: bensound.com/royalty-free-music
Check our our Patreon!
patreon.com/loveyourfood
Need a kitchen thermometer? Check out ChefsTemp! Use code LoveYourFood for 15% off a meat thermometer!
shareasale.com/r.cfm?b=2084649&u=3322095&m=111859&urllink=&afftrack=
This recipe is an adaptation of Carla Lalli Music’s “Cosmo’s Super Pancakes”, about which she made a delightful video. The pancake tastes deliciously of breakfasts of my youth, and yet it is full of healthy things like whole fibers which will keep one feeling sated and nourished for a good long time. I am always on the lookout for recipes like this, and this one works really well, so I have adapted it to my own use and I want to share that version since I think it is instructive.
These pancakes, as she makes clear, are meant to be made from a thick batter which gets piled onto the pan or griddle, rather than poured. That said, I found her formula always made very thick pancakes. I think my environment is generally drier than hers and my flour needs more hydration, so I have increased the hydration. Also, I add more flavor in the form of lemon juice, vanilla and cinnamon. I highly recommend adding these things as I found that they really brought the pancakes to life.
One of the things I really love about this recipe is how good these are leftover. The recipe reliably makes 9 ~3in pancakes for us, and even if there only two of us around on a given day, I might still make a batch of these and just graze on them all day and even snack on them the next day quite happily if they stick around that long. Also, the egg in the recipe is purely for the protein content, so it would be fine to replace it with “flax eggs” or banana (or other fruit puree) if it were desirable to avoid egg.
Makes nine 3” pancakes; one, or sometimes two, is enough for most people.
Equipment:
• large mixing bowl
• 2 cup liquid measure
• chopstick or wooden spoon with clean handle
• flexible scraping spatula
• 2 oz portioning scoop or 1/4 cup measure (just hold onto it and use it again at the end)
Ingredients:
3/4 cup AP flour
3/4 cup whole wheat flour AP flour works fine if you don’t keep whole wheat
2 Tbsp lemon juice
~1 2/3 cup buttermilk add the lemon juice to the measuring cup, and then bring to 1 2/3 cup total
1/4 cup chia seed soak in the buttermilk mixture
1/4 cup flax meal originally, hemp hearts were used; choose either or something similar
1/3 cup rolled oats
1 tsp baking powder
1 tsp baking soda
1/4 tsp salt generous if using Diamond Crystal kosher salt
1 Tbsp sugar or maple syrup, honey, et al; some small bit of sugar helps browning
1/4 tsp cinnamon
1 tsp vanilla
3 Tbsp butter melted
2 ea eggs large
Procedure:
1. Preheat your cast-iron pan or griddle, or otherwise prepare your cooking surface so that it will be properly warm when the batter is ready. It is better for the batter not to sit around too long. If using a non-stick pan it may be best to turn on the heat right after measuring everything.
2. Add the lemon juice to the measuring cup, then add buttermilk until it comes to 1 2/3 cup total.
3. Pour in the chia seeds and use a chopstick or spoon-handle to stir them in; a stick works better than a spoon.
4. While that is soaking, combine all the other dry ingredients into the mixing bowl: flours, flax or hemp meal, rolled oats, baking powder, baking soda, salt, sugar and cinnamon.
5. Mix all the dry ingredients together really well. It is okay to use the chopstick for this, and for the next steps as well.
6. Mix the melted butter into the buttermilk; this helps to ensure that it is not too hot when it goes into the bowl.
7. In the mixing bowl, make a well in the middle of all the dry ingredients and crack the eggs into it.
8. Using the chopstick, muddle the eggs to break their yolks and bring the eggs together a bit, and then add the rest of the wet ingredients using the scraper to make sure to get everything.
9. Using the chopstick, mix the batter until it starts to come together; it will become clear when the spatula becomes a better tool for this.
10. Using the spatula and the 1/4 cup measure, or a portioning scoop, place heaping 1/4-cups of batter onto the cooking surface. I can only fit three at a time into my cast-iron pan, a 12” pan.
11. Cook over a low-to-medium heat, for 4-5 minutes on the first side and more like 2-3 minutes on the second side.
12. Enjoy hot with butter, maple syrup, fruit coulis or compote, or whatever else occurs to you.
13. Allow leftovers to cool completely and then seal in containers in a cool, dark place (not refrigerated). They’re good just like that but better toasted. They would also probably freeze pretty well.
Music: bensound.com/royalty-free-music
