... a high-frequency bake for the multidimensional multitasker.
Equal parts nourishment and initiation, this dish is a warm portal through which you and your people remember what it feels like to actually enjoy breakfast again. It’s parenting-meets-physics-meets-fork, all anchored in the quantum truth that real food matters.
This was created while my toddler tested the structural integrity of my nervous system, the dog barked at a leaf, and I was somehow simultaneously channeling galactic light codes and negotiating over which cup had the blue diamonds on it.
And still... this pancake cake rose.
As did I.
Let’s talk quality. Not to sound like your neighborhood homesteader (unless you are one, in which case, respect), but the vibration of your ingredients matters.
Flour: Use organic all-purpose or King Arthur bread flour if you want that extra rise. Kirkland Signature also makes a solid, clean all-purpose option.
Eggs: If available, use farm-fresh eggs... they’re richer in color, nutrients, and frequency. It’s consciousness in a shell.
Buttermilk: Cultured, tangy, and alive. Use the real thing, or fake it with lemon and whole milk if needed.
Oils & extracts: Organic where possible. Your nervous system notices.
You’re not overthinking it.... you’re remembering how to feed your field.
Family-Sized Buttermilk Pancake Cake (Double Batch)
(Serves: 8–10 humans or 1 spiritually starving mother + 3 snack-goblins + guests who say “this is amazing” through full mouths)
3½ cups organic all-purpose flour
¼ cup organic cane sugar
4 tsp baking powder
1 tsp baking soda
½ tsp sea salt
Optional: ½ tsp cinnamon (for warmth & dimension)
3 eggs (preferably farm-fresh, sunshine-yolked, happy chickens)
3ish cups buttermilk
6 Tbsp organic avocado oil or melted butter
2 tsp vanilla extract
1 tsp almond extract
(If your spouse isn’t running a sugar monastery)
½ cup chopped fruit (blueberries, peaches, plums)
½ cup chocolate chips
½ cup chopped nuts for the adventurous field navigator
Preheat oven to 375°F, or anywhere between 360–375°F if your oven has personality.
Lightly grease and flour a larger pan...either a 9x13" or slightly oversized dish if you have it. No need to measure with a ruler, this is not that timeline.
In one bowl, mix the dry ingredients.
(Whisper a little thank you to the baking soda. It’s doing a lot.)
In another, whisk the eggs, buttermilk, oil, vanilla, and almond.
Pour wet into dry. Stir until just combined. Lumps are quantum.
Fold in add-ins if using.
Pour into your pan. Tap it to settle. Don’t overthink.
Bake 28-35ish minutes, depending on your pan size and oven mood. Check with a toothpick or your third eye.
This is probably delicious with a fresh drizzle of sorts... maybe a lemon glaze, berry compote, or maple-almond cream... but I haven’t gotten that far. I’ve only made this approximately 963 times, and by the time it’s cooled enough to drizzle anything on it, small hands have already claimed the corners and middle. So until then... this stands strong on its own.
This recipe holds through tantrums, noise, transitions, and the kind of days that feel like spiritual obstacle courses. It’s soft, rich, golden, and deeply reliable, like the part of you that always knows how to show up even when everything’s on fire (or sticky).
Make it. Share it. Feed your field.
Because sometimes the most sacred recalibration comes from a warm pan, a good egg, and a recipe that never lets you down.