1840 Farm Pancakes

By 1840 Farm
March 14, 2011
18 Comments


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

Ingredients

  • 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

Directions

  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.

More Great Recipes:
Grains|Serves a Crowd|Father's Day|Winter|Mother's Day|Spring|Summer|Fall|Vegetarian|Breakfast

Reviews (18) Questions (1)

18 Comments

Laura K. November 13, 2016
We love pancakes and have a recipe that works well for us, but for reasons I can't really explain, I still try others occasionally. This one did not please - flavor profile was flat, pancakes were flat and a little tough. Strange that there is no butter or oil in them. Maybe it was our ingredients - the particular yogurt or cider vinegar or flour - but we will stick with our standard, which is Bette's Diner Buttermilk Pancakes, available online.
 
Danielle December 25, 2015
Christmas Morning and the intent was to prep an over the top breakfast cake, but post-wrapping at 230am sapped all good intentions. I selected this recipe after a few seconds of browsing the site; which never fails to deliver superb recipes. They went together quickly (not melting or whisking). Not a trace of the bird-like habits of my selective children exhibit when they don't like something; they ate 4 apiece. I think I heard my husband say, "these are the best pancakes ever," but he was shoveling them in so fast, I can't be sure that's what he said! Thank you.
 
Taylor S. November 29, 2015
Woah these are fantastic! I used spelt flour and whole milk instead of skim. I cooked them in coconut oil and they browned PERFECTLY. The vanilla flavor really shines through and makes them even heartier.
 
Mmmolly March 5, 2015
Should these be made with white whole wheat? Or all-purpose?
 
Author Comment
1840 F. March 5, 2015
I usually make them with King Arthur White Wheat flour. I have also made them with whole wheat and All-purpose flour with good results. I know that several people have made them with gluten free flour and enjoyed them.
 
Danielle January 31, 2015
Wonderful! I was short on ingredients so I subbed sour cream for yogurt and unsweetened vanilla almond milk for dairy milk. Whipped up a mixed berry and lavender syrup to top them with. A fantastic breakfast.
 
Zachariah T. June 2, 2014
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.
 
Jef February 2, 2014
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.
 
hanna December 14, 2013
These are my husband's favorite pancakes – and he is a serious breakfast eater.
 
adele93 March 23, 2013
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
 
isw February 11, 2013
You have broken your format somehow. when I copy-paste the recipe, it looks like this:<br /><br />...<br />2<br />cups white wheat flour<br />5<br />tablespoons brown sugar<br />...<br />Which is pretty useless.<br /><br />Used to work OK …<br /><br />Isaac
 
Author Comment
1840 F. February 11, 2013
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!
 
Flavor D. February 10, 2013
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!
 
Author Comment
1840 F. February 10, 2013
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.
 
Author Comment
1840 F. January 20, 2013
I'm so glad that you enjoyed the pancakes!
 
LloJo January 20, 2013
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!
 
theTinCanKitchen November 25, 2012
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!
 
rowermarcie November 20, 2012
these look fantastic, thanks! btw, your gluten free cookies were to die for.