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What is the ONE THING you need to do in order to make perfect pancakes? I’ll let you know tomorrow,  live and in person !
Join me in making pancakes with you on Friday, September 28. Join me at 9:00 am Pacific Time and let’s make them together! You can post questions and comments in the Comments section, and we’ll have a chat–about pancakes, books, reading, and my favorite condiment, barrel-aged maple syrup. Just visit HarperCollins on Facebook and join in.
From #1 New York Times bestselling author Susan Wiggs comes a wonderful companion story to her unforgettable novel Family TreeEvery great love story has...
Here’s the recipe we’ll be creating. It’s the perfect sponge for maple syrup. Don’t forget the extra step–it elevates everyday pancakes to something sublime.

Perfect Buttermilk Pancakes
3 tablespoons (2oz/57g) butter, melted
  • 2 cups flour
  • 1-1/2 teaspoons baking powder
  • 1-1/2 teaspoon baking soda
  • 3 tablespoons sugar
  • 1-1/4 teaspoon salt
  • 2 cups buttermilk
  • 2 eggs
  1. Sift the dry ingredients into a large bowl. In a separate bowl, whisk together the buttermilk and egg. Pour into the large bowl, stir seven times, them drizzle in the butter and stir 5 more times. Don’t overmix.
  2. Refrigerate for 10 minutes.
  3. Heat a nonstick or cast iron pan on medium heat-low heat. Add a swirl of oil.
  4. Scoop a spoonful of batter into the pan. When you see bubbles forming on the top of the pancake, flip and cook until brown.
  5. Serve with butter and warm maple syrup.


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