fluffy matilda pancakes.

my world was forever changed by the movie matilda


i love that movie for so many reasons (and yes, i read the book first and was fully obsessed with everything roald dahl), but the breakfast scene really takes the pancake for me and is forever engrained in my mind.

that tiny lady making the fluffiest pancakes all by herself - those sunny kitchen vibes - and that song by rusted root - it all just makes me SO happy. 

i always aspire to make pancakes as fluffy as matilda's. this recipe is based on my great grandpa's classic pancakes, but i amped it up a little to make 'em extra fluffy & puffy so i can be more like my girl 'tildy. 


the chunky blueberry sauce is inspired by the most delicious pancakes in the whole world that you can find at bubby's in new york city. the james beard pancakes with blueberry! so thick and fluffy and delicious and the warm blueberry sauce is perfect. i mean, if yer gunna spend $21+ on pancakes, better make em damn gooooooood. 

apparently i am quite impressionable when it comes to pancake lifestyles. lol. 

thanks matilda & bubby for the excellent collab of pancake inspiration thangz.


Fluffy Matilda Pancakes

Makes about 10 medium-sized pancakes

Time: 15 minutes


  • 1 cup + 2 TB all purpose flour
  • 1 1/2 TB granulated sugar
  • 1 TB + 1 tsp. baking powder
  • 1/4 tsp. salt
  • dash of cinnamon (optional)
  • 1 cup milk
  • 1 egg yolk
  • 1 egg white, beaten until firm

Chunky Blueberry Sauce:

  • 2 tsp. coconut oil
  • 1/2 cup fresh blueberries
  • 1 TB. brown sugar


Heat a skillet, pan or griddle on medium/high heat. Add a thin pat of butter to grease the pan or spray with cooking spray.

In a medium bowl, combine the dry ingredients for the pancake batter. Add the milk. In a separate, small bowl, separate the egg white into the small bowl and drop the egg yolk into the dry ingredients + milk and stir until combined. 

Whisk the egg white until firm and fluffy (a few minutes). I use an old tymey manual egg beater. Gently fold the fluffy egg whites into the pancake batter until incorporated. 

Keep the pan or skillet at a steady medium heat when cooking the pancakes. Use a 1/4 cup measuring cup or a large spoon to scoop pancake batter onto the pan in 3-4 inch circles. I usually do 4 pancakes at a time or however many will fit on the pan with room to cook without running into each other. 

When the bubbles on the pancakes begin to pop, gently turn with a spatula and cook the other side for a couple minutes. Serve immediately with your favorite toppings! :)

To make the blueberry sauce: Add coconut oil to a small sauce pan to melt on medium/low heat. Add the fresh blueberries and brown sugar and mash gently (I use a potato masher but you can use whatever works to burst some of the berries). Let warm and simmer for about 5 minutes. Serve warm! Also check out my baguette french toast recipe with fresh blackberry sauce if this sort of stuff tickles your fancy!