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    Home > Recipes > Breakfast and Brunch

    Mississippi Pancakes

    Published: Jul 14, 2011 · Modified: May 10, 2022 · by Jess Smith · Jump to Recipe · 4 Comments · This post may contain affiliate links.

    Mississippi pancakes are tender in the center with light, feathery edges. They are slightly sweet and great with or without syrup.

    3 pancakes on a white plate

    Pancakes get no love in my kitchen.  I can't explain why, except for the fact that I am really an egg kind of girl.  I love eggs so much that I can hardly ever pass up eggs and toast for something bready and sweet.  In fact, as you may have noticed, I need no excuse to eat eggs with any meal.  I like eggs on toast, and eggs with white beans, eggs on ramen and eggs on hash.

    But I digress...this is not about eggs.  This is about pancakes.

    Although baking for breakfast is something reserved, almost exclusively, for Saturdays around here, I woke up this morning feeling like memories of last weekend's morning treat was exactly what I needed on this run-of-the-mill mid-week morning.

    Last week, after focussing most of my efforts not on cooking things, but on growing things and yoga-style headstand things, I woke up wanting to start my day in the kitchen.

    And, in a rare moment (for me), I thought immediately of pancakes.  I wanted that golden smell of batter on a buttered pan, and the luxury of popping frozen blueberries into my mouth while the cakes cooked.

    butter, cream and flour in clear glass bowls on a wooden countertop

    In my mind I wanted pancakes that were of the light and fluffy, slightly sweet, and not requiring a sugary coat of syrup sort.  (This last stipulation was largely out of necessity since we didn't have syrup...not sure where you find that in Bangkok.)

    Inspiration for Mississippi Pancakes

    As it has many times of late, the red tome of New York Times' recipes provided inspiration with a recipe called "Mississippi Cakes".  I knew these would speak to my husband's love for anything that even hints at being Southern (he was sold the minute I said "Mississippi"), and also boasted "light, feathery edges".

    Out of some fear that the original recipe might still not produce the fluffy cakes I desired, I whipped the egg whites into a foamy frenzy before mixing them into the rest of the batter.  It was the only change I made to the original recipe, (below) which as promised, produced lovely, light, crisp on the outside, tender on the inside cakes.

    The eggs might have breakfast competition.

    Print Recipe
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    Mississippi Pancake Recipe

    Mississippi pancakes are tender in the center with light, feathery edges. They are slightly sweet and great with or without syrup.
    Prep Time25 mins
    Cook Time10 mins
    Total Time35 mins
    Course: Breakfast
    Keyword: easy breakfast recipe, kid-friendly recipe
    Servings: 4
    Calories: 331kcal
    Author: Jess Smith via Inquiring Chef

    Equipment

    • Mixing Bowls
    • Griddle or Skillet
    • Electric Mixer

    Ingredients

    • 2 eggs
    • 1 cup milk
    • 2 tablespoons vegetable oil
    • 3 tablespoons butter, melted, (plus an additional tablespoon of melted butter for the pan)
    • 1 ¼ cup all-purpose flour
    • 3 teaspoons baking powder
    • 3 teaspoons sugar
    • ½ teaspoon salt
    • 2 cups frozen or fresh blueberries (optional)

    Instructions

    • Place a nonstick griddle or a skillet over medium heat.
    • Separate eggs yolks and whites, transferring whites to a medium mixing bowl. Whisk yolks well with milk, oil and butter. In another bowl, sift together dry ingredients. Gently fold dry ingredients into liquid with a wooden spoon. Using an electric beater, whip egg whites until frothy. Fold egg whites into batter until just combined (small lumps of egg white are okay).
    • When skillet is hot, brush the skillet with melted butter. Pour ¼ cup batter onto the skillet for each pancake, leaving space between. Top each pancake with 5-6 blueberries, if using. When bubbles form in the batter, flip the pancake. Continue cooking until golden on the bottom, about 2 minutes. Serve immediately.

    Notes

    Adapted a touch from the New York Times, December 4, 2002.

    Nutrition

    Calories: 331kcal | Carbohydrates: 48g | Protein: 9g | Fat: 12g | Saturated Fat: 7g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 1g | Cholesterol: 107mg | Sodium: 417mg | Potassium: 529mg | Fiber: 3g | Sugar: 13g | Vitamin A: 537IU | Vitamin C: 7mg | Calcium: 230mg | Iron: 3mg

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    About Jess

    Hi! I'm Jess. I am the recipe creator and photographer behind the 900+ recipes you’ll find on Inquiring Chef. As a mom to three young kids and professional cook, my mission is to make every moment in the kitchen and around the table count. If you’re looking for easy, flavorful, family-approved recipes, you’ve come to the right place! Learn more about me here.

    Reader Interactions

    Comments

    1. corey @ Learning Patience

      July 14, 2011 at 10:24 pm

      YUM -- these will make my husband's day - seriously -- can't wait to surprise him next weekend - fianlly found frozen blueberries this week!!! 🙂

      Reply
      • inquiringchef

        July 15, 2011 at 6:54 am

        Yay for frozen blueberries! We have frozen ones everywhere - I think they come from China. 😉

        Reply
    2. kat

      July 18, 2011 at 3:23 pm

      Oh my goodness looks so yummy! Love blueberries in my pancake! Have you tried cinnamon swirl pancakes? I did a post on it, please check it out and let me know what you think! I’m new to this blogging thing and I love checking out fellow foodie blogs 🙂
      https://shecooksandheeats.wordpress.com/2011/07/13/cinnamon-swirl-pancakes/

      Reply
    3. naleśniki

      June 23, 2019 at 10:36 am

      I will only make this dish this way from now on. I tell everyone a out.. So good, Thanks!

      Reply

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