Bruce Paltrow's World-Famous Pancakes

Recipe from: My Father’s Daughter: Delicious, Easy Recipes Celebrating Family & Togetherness by Gwyneth Paltrow

Serves 6


  • 1 1/2 cups unbleached all-purpose flour
  • 3 tbsp cane or turbinado sugar
  • 1 3/4 tsp baking powder
  • 1 tsp salt
  • 3 eggs
  • 3 tbsp unsalted butter, melted and cooled slightly
  • 1 1/2 cups buttermilk
  • About 1/2 cup whole milk
  • Maple syrup

Half Batch Ingredients

  • 3/4 Cup flour
  • 2 tbsp sugar
  • 1 tsp baking powder
  • 1/2 tsp salt
  • 2 eggs
  • 1.5 tbsp butter
  • 3/4 cup buttermilk


  1. Combine flour, sugar, baking powder and salt in a bowl.
  2. Whisk eggs, 3 tbsp melted and cooled butter, and buttermilk in another bowl.
  3. Whisk wet ingredients into dry ingredients until just combined. (Small lumps are fine.)
  4. Cover batter and let rest overnight in the refrigerator.
  5. Heat a large greased griddle or large nonstick skillet over medium heat.
  6. Add milk to batter until it reaches desired consistency; the more milk, the thinner and more delicate the pancakes.
  7. Working in batches of three pancakes, spoon batter onto griddle or skillet. Cook until surface of pancake is covered in bubbles, 2 to 3 minutes. Flip and cook the other side until golden, about a minute or 90 seconds.
  8. Drizzle with warm maple syrup and serve.


  • Let cast iron pan heat slowly on stove on lowest heat while you prepare ingredients
  • Cook at no higher than low/medium heat
  • Use 1 tsp of shortening to oil pan just before starting to cook batch