Pancakes by Gwyneth Paltrow

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

Serves 6


Beautiful pancakes!

(Dry ingredients go in a large bowl, wet go in a smaller one)

  • 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
  • About 1/4 cup whole milk
  • Maple syrup


  1. Combine flour, sugar, baking powder, and salt in a bowl.
  2. Whisk eggs, 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 the 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 the surface of the 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 the 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 a batch



Bacon Pancake Strips/Pancacon


  • 8 slices bacon
  • ½ cup maple syrup
  • ⅓ cup peanut butter
  • 1 teaspoon vanilla extract
  • Bruce Paltrow's Pancake batter


  1. Preheat oven to 425 degrees F (220 degrees C). Line a baking sheet with aluminum foil.
  2. Arrange bacon slices on the prepared baking sheet.
  3. Bake in the preheated oven until browned and crisp, about 15 minutes; drain on a paper towel-lined plate.
  4. Combine maple syrup, peanut butter, and vanilla extract in a small saucepan over medium-high heat; cook and stir until sauce is smooth and heated through about 5 minutes. Reduce heat to low and keep sauce warm.
  5. Heat a griddle or flat skillet over medium heat; spread melted butter on surface to coat. Arrange bacon slices about 2 inches apart on the hot griddle, working in batches if needed.
  6. Slowly pour batter over each bacon strip; cook until bubbles start to form on top and edges are dry, 2 to 3 minutes. Flip pancakes and cook until the other side is golden brown, 3 to 4 minutes. Serve with warm maple-peanut butter sauce.