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Gwyneth Paltrow Cooking Series #3: Bruce Paltrow's Famous Pancakes

By Kelsey Banfield |


This it the third entry in my Gwyneth Paltrow cooking series and the second breakfast recipe I’ve made. Last week I made Blythe Danner’s Blueberry Muffins and they were excellent. It seemed that following on the heels of this ought to be this pancake recipe.

This is the recipe that seems to sweep them all, according to Gwyneth’s head note, so I couldn’t wait to give it a try. The recipe has an intriguing start as the pancake batter is meant to sit overnight before being cooked. I usually whip up my homemade mix and cook it right away, but I think the batter resting overnight in the fridge yields a denser, cake-like pancake. I used barely 3 tablespoons of milk to thin out the batter in the morning, increasing their density even further. We like them thick so this worked out just perfectly for us. We really enjoyed the tasty pancakes as they were served up hot one after another. They had a delicious buttermilk tang and just the right fluffy texture.

I can see why they were such a memorable recipe for Gwyneth; these are the kind of pancakes that stand the test of time. Stay tuned next week when I dive into dinner recipes!

Bruce Paltrow’s Famous Pancakes

adapted from My Father’s Daughter by Gwyneth Paltrow

3 cups all-purpose flour

3/4 cup plus 2 tablespoons granulated sugar

1 tablespoon plus 1/2 teaspoon baking powder

1 teaspoon kosher salt

3 cups cultured buttermilk

6 tablespoons unsalted butter, melted and cooled

6 large eggs

1/2 cup milk milk

1. In a large bowl whisk together the flour, sugar and baking powder and set aside. In a separate bowl whisk together the buttermilk, butter, and eggs. Pour the egg mixture into the flour and stir well.  It is all right if it is a little lumpy. Cover the bowl with plastic wrap and store the mixture overnight in the refrigerator.

2. The next morning pour in about 1/2 cup of milk to thin out the batter. If you want them thicker pour in less milk; pour in more milk for thinner pancakes. Heat a little pat of butter over medium heat until it has melted. Pour in the batter and cook until little bubbles appear on the top. Then flip over the pancake and cook until the second side is lightly browned.

What else is on the table? 10 Health Kids Breakfast Recipes!

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About Kelsey Banfield


Kelsey Banfield

Kelsey Banfield is the food writer and the founder of The Naptime Chef. She writes a daily food column for Babble Food and her food writing has also appeared in the places like Parents magazine, and Martha Stewart Living. Kelsey lives in southern Connecticut with her husband and daughter. Read bio and latest posts → Read Kelsey's latest posts →

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4 thoughts on “Gwyneth Paltrow Cooking Series #3: Bruce Paltrow's Famous Pancakes

  1. Charissa says:

    I’ve been thinking of trying out this cookbook…this recipe looks really good. What do you think of her cookbook as a whole?

  2. Pierre Cortez says:

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  3. Kristi Northcutt says:

    Well, refrigerating the batter over night certainly would create a denser pancake. By that time the first leavening by double acting baking powder would be lost. The second action of the baking powder, the one triggered by heat would be all the leavening that would occur ( plus a little from the eggs, but not enough to make up for the loss). I am very surprised to see the recipe calls for no baking soda.From what I understand, buttermilk pancakes require both baking soda and baking powder due to the acidity of the buttermilk. As you add baking powder to the batter, the baking soda in the baking powder will do some leavening as its action is triggered by the acidity of the buttermilk, but you can never get the desired reaction because you are adding additional acid to the batter in the form of the cream of tartar in the baking powder. Baking soda also creates an alkaline environment, a requirement for proper browning. Baking powder used alone does not result in the same pH level as when baking soda is also added, resulting in pale, unappetizing pancakes. I thought that the ideal buttermilk pancake was light and fluffy and golden brown. This seems like it would result in a pale, heavy product that would be a disappointment to pancake-lovers. I guess I would have to try it, but it doesn’t sound like something I would want to go to the trouble of making, only to find it not worth eating. I don’t like to cook THAT much, lol!

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