The appeal of a hot and hearty pancake breakfast is timeless. While flapjacks are a ubiquitous early day staple across the United States, the custom of eating pancakes at communal church events actually dates back centuries, particularly before the Lenten fast on Shrove Tuesday.
But the large community breakfasts held at churches became a popular way to foster fellowship and community in the 20th century, likely after World War II. At these beloved events, flapjacks are often prepared to order by members of the church. Cynthia A. Miga of Warwick, Rhode Island, multiplied her go-to recipe—Sweet Milk Pancakes—for breakfasts at 138-year-old All Saints Episcopal Church.
Cynthia’s pancakes were so popular that the recipe is featured in Yankee Magazine’s Church Suppers and Potluck Dinners Cookbooka compilation of recipes published in 1996. All of the dishes were submitted by veterans of community gatherings throughout New England and tested by a team of home cooks.
Cynthia’s easy recipe, which yields soft and flavorful pancakes, only requires a handful of everyday kitchen staples: all-purpose four, baking soda, baking powder, sugar, milk, eggs, and oil. So you don’t have to worry about picking up buttermilk or mixing up a potion of milk and lemon juice or vinegar to achieve winning breakfast results.
Allrecipes / Preethi Venkatram
Why This Church Pancake Recipe Works
- Sweet Milk. Instead of relying on buttermilk or another acidic liquid, Cynthia’s recipe calls for regular milk and a small amount of sugar. This makes them subtly sweet and less tangy than others made with acid-infused recipes.
- Balanced Leavening. The use of both baking powder and baking soda, which are activated by the sugar and eggs, provide lift.
- Extra Egg. Compared to a lot of recipes that use only one per two cups of flour, this egg-rich recipe leads to a silkier texture and richer flavor.
- Neutral Fat. Cynthia’s recipe features oil instead of butter, which contributes to a tender crumb and even browning—ideal for whipping up large batches quickly for a hungry crowd!
How to Make Cynthia’s Sweet Milk Pancakes
Makes about 4 servings (18 4-inch pancakes)
- 1 1/2 cups all-purpose white flour
- 2 1/2 teaspoons baking powder
- 1/4 teaspoon baking soda
- 3 tablespoons sugar
- 2 eggs, lightly beaten
- 1 2/3 cups milk
- 3 tablespoons vegetable oil
- In a large bowl, mix together the flour, baking powder, soda, and sugar.
- In a small bowl, beat the eggs, then add the milk and oil and blend well.
- Add the wet ingredients to the dry ingredients, whisking together until smooth.
- Ladle the batter onto a hot oiled griddle or skillet and cook until brown on both sides. Serve hot.
