1840 Farm Pancakes

By • March 14, 2011 • 12 Comments

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Author Notes: This pancake base has been a family favorite for years. We typically dress them with banana slices or blueberries grown on our farm, but they would be delicious topped with your favorite pancake companion.1840 Farm

Serves 6-8

  • 2 cups white wheat flour
  • 5 tablespoons brown sugar
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 2 eggs
  • 2 ounces plain whole milk yogurt
  • 15 ounces skim millk
  • 1 ounce apple cider vinegar
  • 1 tablespoon vanilla extract
  • pancake add in (blueberries, bananas, etc.)
  • butter
  • maple syrup
  1. Lightly coat a griddle or cast iron skillet with a neutral tasting oil like safflower or canola. Heat griddle or cast iron skillet over medium high heat.
  2. Meanwhile, combine all dry ingredients in a large bowl. Beat eggs in a medium bowl before adding yogurt, milk, vinegar, and vanilla extract. Whisk until smooth. Make a well in the center of dry ingredients and add the prepared liquid ingredients. Gently whisk until the mixture is well combined and no lumps appear.
  3. Add batter to griddle or skillet using ladle. Allow bubbles to appear throughout the pancake before adding your chosen pancake add in. Turn pancake and cook on second side until lightly browned.
  4. Top pancakes with butter and maple syrup. Serve warm.
Jump to Comments (12)

Tags: blueberries, breakfast, pancakes, Vegetarian

Comments (12) Questions (1)

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5 months ago Zachariah Turner

These are the best pancakes ever!!!! I used Danon Oikos Greek yogurt and a coconut milk/almond-milk blend instead of regular yogurt and milk! They are light and fluffy, like I am eating a cloud, yet they still have sweetness and flavor.

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9 months ago Jef

We have gluten-free and (cow) dairy-free in our family so made these with a GF flour blend and used almond-coconut milk for the skim milk and goat kefir in place of the yogurt. They were wonderful. Thanks.

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11 months ago hanna

These are my husband's favorite pancakes – and he is a serious breakfast eater.

Stringio

over 1 year ago adele93

made these for sunday morning tea today - went down a treat with the family! i subbed half a cup of WW SR flour just because i like a more 'wholesome' pancake - still delicous

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over 1 year ago isw

You have broken your format somehow. when I copy-paste the recipe, it looks like this:

...
2
cups white wheat flour
5
tablespoons brown sugar
...
Which is pretty useless.

Used to work OK …

Isaac

1840farmeggsbutton

over 1 year ago 1840 Farm

I'm sorry that you had trouble pasting the recipe. I haven't made any changes and don't control the formatting of the page, so the best advice I can offer is to use the print and/or email buttons at the top of the page. I hope that helps and that you enjoy the pancakes!

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over 1 year ago Flavor Drizzles

Run! Don't walk from bed to the kitchen, and make these wonderful pancakes for your breakfast. I've never been a fan of flap jacks, but these hot cakes have changed my mind. Light and fluffy with a great flavor profile. Your family will thank you over and over again!

1840farmeggsbutton

over 1 year ago 1840 Farm

Thanks for the great compliment! These pancakes are a family favorite here and I'm always happy to hear that another family has added them to their breakfast table.

1840farmeggsbutton

almost 2 years ago 1840 Farm

I'm so glad that you enjoyed the pancakes!

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almost 2 years ago EatDrinkLyon

I made these today and they were delicious. I'm a pancake novice and they turned out great. I halved the recipe, used wholewheat flour, and didn't change any of the proportions and they were fabulous. Thanks for the recipe!

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almost 2 years ago theTinCanKitchen

This is great. I'm always open to new pancake recipes. An even quicker way to have pancakes in the morning is to cook the whole batch and then freeze them. In the morning just pop one in the toaster!

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almost 2 years ago rowermarcie

these look fantastic, thanks! btw, your gluten free cookies were to die for.