Pocket Scrapbooking with Project Life

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one of David’s favorite recipes

You’ve noticed that during our birthday month I’ve had a couple guest posts from people on our team. Erin shared some of her favorite quotes and Brandi shared awesome organizational tips for home. We still have a few more guest posts coming this month that I’m really excited about! Today, it’s a real treat to turn my blog over to a very important person on our team: David – my husband, best friend, and (never ever did we see this coming) business partner.

So much of what has become of Project Life is due to the support and hard work of this man. Most of you know that about David already. But did you know he also happens to make the best pancakes ever? When our whole team agreed that David had to do a guest post during birthday month, this was an easy topic that came quickly to mind, and I nudged him to share it with everyone. You can thank me later.

It’s all you, David. Take it away.


As I drag myself out of bed on a typical Saturday morning, I can often hear the kids playing on the iPad in the family room. As I make it downstairs, Claire usually immediately asks, “Dad, when are we going to have your pancakes?” and Crew usually starts chanting, “Special pancakes! Special pancakes!”

I’m not sure how they became my pancakes. One morning several years ago I just used Google to find a good recipe and entered “best buttermilk pancakes.” I got the recipe from MarthaStewart.com. Google once again proved it really does know all because they really are the best buttermilk pancakes.

So here goes my twist on the Martha Stewart recipe.



[ Makes nine 6-inch pancakes ] I always double this batch because we usually make them for special occasions when we have company.

2 c. all-purpose flour
2 tsp. baking powder
1 tsp. baking soda
1/2 tsp. salt
3 Tbsp. sugar
2 large eggs, lightly beaten
3 c. buttermilk
4 Tbsp. unsalted butter, melted

Heat griddle to 375 degrees. Whisk together flour, baking powder, baking soda, salt, and sugar in a medium bowl. Add 4 tablespoons melted butter directly to the dry ingredients; use a whisk to create balls of butter and flour. Then add the eggs and buttermilk.  Batter should have small to medium lumps. Heat oven to 175 degrees (for keeping the finished pancakes warm).

This part is important: Test griddle by sprinkling a few drops of water on it. If water bounces and spatters off griddle, it is hot enough. Lightly spray with Pam cooking spray prior to pouring batter on griddle.

Using a 4-ounce ladle–about 1/2 cup–pour pancake batter in pools 2 inches away from one other. When pancakes have bubbles on top and are slightly dry around the edges, about 2 1/2 minutes, flip over. Cook until golden on bottom, about 1 minute. Repeat with remaining batter, keeping finished pancakes on a heatproof plate in oven. Serve warm. I usually skip the oven warming and like a drill sergeant, make sure everyone is ready with a plate in their hands so they can have them hot off the grill.

Here is the visual guide to the recipe. Becky insists that photos are necessary.


#1 – Heat up the griddle. We have gas and I put it on medium/low. This prepares the griddle and makes it hot so the pancakes cook properly. Be sure to test with the drops of water (as shown later).

#2 – After the dry ingredients, add the melted butter directly to the DRY ingredients. If you add the buttermilk and eggs first, the butter just clumps all together and it ruins the consistency. After the butter is added, you will have lots of little flour and butter clumps.

#3 – Add buttermilk and eggs.

#4 – Mix by folding the batter rather than whisking it. Notice how the whisk was used in an up and down motion just to push the ingredients together. By the end of the mixing you should have a VERY clumpy batter. DO NOT mix it more. It seems wrong putting batter on a griddle when you can still see clumps of dry batter, but just trust me and keep the batter clumpy/lumpy (see the spatula in the picture below).

#5 – Sprinkle water on the griddle and make sure the water “bounces and spatters.” If it does, then apply the Pam cooking spray to the griddle.

#6 – I made bigger pancakes so I had less flipping to do. Be sure to wait enough time until the bubbles form in the pancake and the edges firm up. That way you only have to flip them once. Also, if the heat is on Medium or Higher, they will burn. Medium/Low to Low is the correct temperature.

My sister-in-law, Heidi, gave us a recipe for the best syrup. It makes these pancakes pure CANDY. The recipe has 4 ingredients and is simple to make. However, be warned you may never go back to maple syrup again.


1 c. heavy whipping cream
1 stick butter
1 c. granulated sugar
1 tsp. vanilla

Melt together whipping cream, butter and sugar over low heat. SLOWLY increase heat until the mixture BARELY comes to a boil. Add vanilla. Turn off heat while whisking continually until ready to serve.

ENJOY making these pancakes with this syrup. It may just become your go-to breakfast for special occasions.

– David


27 Responses

  1. Oh my! The pancakes looks so delicious. Thank you for sharing the recipe. :) And how wonderful it is to have your husband as a business partner. Congratulations to you both.

    Mary from NH

  2. Sandy N. says:

    Thank you Dr. Higgins, I’ve pinned it on my pinterest board :)

  3. Denise Hunter says:

    Thank you!

  4. Marylynne says:

    They look absolutely delicious! Definitely a must try! Thanks for sharing.

  5. Robin says:

    They look scrumptious! AND, I think it’s awesome that David posted on the blog! He should become a regular :D

  6. Christin Dukes says:

    They look delish! Now if I can get my husband to make them!!

  7. Susan says:

    I will be making these this weekend but can I ask what you clean your stove with. It never looks dirty.

  8. Melissa says:

    This recipe looks AWESOME – TFS, David!!

    Note: I love a man who cooks. Well, not literally. Unless he’s my husband. ;)

  9. ShellyJaquet says:

    Will have to try this! My hubby is the pancake man around here too ;)

  10. CJ says:

    Mmm, they look dangerously good. How lovely to hear from David as well. Thanks for the recipe!

  11. see mary scrap says:

    I found Martha’s recipe for the Best Buttermilk Pancakes a number of years ago in an anniversary issue of her magazine. They truly are the best. Now a homemade syrup to serve with them, life is good. I am fairly new to Project Life. Just returned from a 3 week vacation with my hubby celebrating our 30th anniversary. This will be my first project with “Project Life.”

  12. kat-in-texas says:

    This is the BEST PANCAKES AND SYRUP recipe on the PLANET!!! Been making it for years!!! Thanks, David and Becky!!!

  13. SueB says:

    These cakes sound delish!! I’m going to make them for sure this weekend! I have to say, even though I haven’t met either of you, and just know Becky tnrough her blog, I was cracking up while reading the recipe. I can just hear Becky telling David that we need pictures and to be super detailed with the directions. I can see him rolling his eyes and sighing….You guys are great! And Becky, I love reading your blog daily : )

  14. Kathy Piere says:

    Going to give these a try this weekend and pinned this to Pinterest. Can’t wait they look totally decadent.

  15. Sarah W. says:

    Thank you for sharing. I can’t wait to try them. My husband is the pancake pro in our house too and we use the exact same Pampered Chef griddle :) But I’m sure he will be nervous about the lumps. lol


  16. Julie says:

    Not to be a downer but in New Zealand I don’t think we can buy buttermilk like in the states – I’ve never seen it in a store. Is there anything I could use instead ??? Cheers Julie

  17. Keianna says:

    My husband makes this exact recipe for our daughter. They are ‘his’ special pancakes as well. Wonder why dads are the pancake makers :-)

  18. Tinkster says:

    Julie- you can make your own. Take a cup of normal milk and add a tablespoon of either lemon juice or white vinegar. Let it sit and ferment for a few minutes and you’ve got buttermilk.

  19. Jenn says:

    I made these this weekend for my kids and they loved them! I am not usually a pancake fan, but this recipe and the butter syrup made for the best breakfast I’ve had in a long time! Thanks for sharing!

  20. young c says:

    This is the same recipe we use! I’m careful not to overbeat, but have never tried mixing with the up and down motion – will have to try it! :)

  21. Emily says:

    I’ve made these twice this morning and both times end up with a bunch of little balls if the flour and butter mixture at the bottom of the bowl and then a super runny batter on top of that. So even if the grill is hot the batter slides all over. The only think I did different was use salted butter which I wouldn’t expect to matter. So bummed, any ideas?

  22. Shannon says:

    I made these over the weekend and they were a hit with the whole family. Thank you for sharing.

  23. emily says:

    Hi Becky, This recipe in your recipes section lists baking soda in the syrup while this post does not? Was that a typo or do you like it better without?

  24. emily says:

    NOTE: I tried this twice making my own Buttermilk with vinegar or lemon juice and it didn’t work well. Super runny and big clumps at the bottom. Tried it later with real Buttermilk and it works much better. Hopefully this saves someone else from disappointment. I’ve used homemade buttermilk in other recipes just fine, but for some reason this one works better with the real deal. :) They are delish!

  25. Jenny says:

    Made these tonight and they were wonderful. Kids loved them and they cooked perfectly. Thanks!

  26. Amanda says:

    My daughter and I made these along with the syrup (we used brown sugar) and both were outstanding! Best pancakes I’ve ever had, and the syrup made it a party. Thank you for sharing!

  27. janelle says:

    Not only can he put you to sleep he can make yummy pancakes. My kind of hubby