Pancakes are like hamburgers: the more you put in the mix, the better they are.

This recipe serves a hungry family of 4 with some leftovers, which make great mini PB&J sandwiches for lunch later in the day.

A platter of pancakes

loooots of butter in your pan to get the fried crispitiy edges



Batter will be thick! You can milk/water it down, but it should be thick.

Dry Ingredients

Amount Measure Ingredient Notes
1 Cup Whole Wheat Flour You can replace both flours with White Whole Wheat, I go back and forth on what I prefer
3/4 Cup All Purpose Flour
1/2 cup Cornmeal Using Blue Cornmeal is great! But requires an extra glug of milk to keep things from getting too thick
1/4 cup Rolled Oats
3/4 cup Lightly crushed pecans or walnuts
1 large (or 2 small) Diced apple1 Or a mess of blueberries, thaw first if they’re frozen otherwise the cakes’ll be runny in the middle
1 tbsp Brown sugar
1 tsp Salt
1 tsp Cinnamon
1 tsp Flaxseed Optional, good for health
2 tsp Baking Powder
1/2 tsp Baking Soda

Wet Ingredients

Amount Measure Ingredient Notes
2 1/4 cups Buttermilk or milk with a tbsp of lemon juice or a few tablespoons of yogurt mixed in
3 whole Eggs If halving the recipie, either 1 or 2 eggs works
1/4 cup Melted or lightly browned butter Pour this in when mixing the wet and dry as it starts congealing immediately
1 tsp Vanilla

  1. I use one of these, I generally avoid unitaskers, but it’s amazing! ↩︎