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  Whole Wheat Buttermilk Pancakes



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3 cups whole wheat flour
1 Tablespoon baking powder
1 teaspoon baking soda
1/2 teaspoon salt
2 Tablespoons melted butter or oil
2 Tablespoons honey
2 eggs, lightly beaten
4 cups (1 quart) buttermilk
blueberries and/or pecans

Mix together dry ingredients in a big bowl.
In a separate bowl, mix all wet ingredients.
Pour wet ingredients into dry ingredients
and stir only until combined. Let batter sit
at least 10 minutes at room temperature
before cooking pancakes.


Heat griddle or pan on medium-high heat.
Grease hot pan lightly with butter or oil.
Using a measuring cup or ladle, pour 1/2
cup batter onto hot griddle. In 3-4 minutes,
small bubbles form around the edges
of the pancakes. The edges will then begin
to look dry and waxy. Flip pancake and
cook approximately 2-3 minutes on the
other side. Test for doneness by touching
the pancake edge and then the center—
they should feel alike. If using blueberries,
stir 1-2 cups fresh or frozen berries into
batter, lower the temperature and cook
pancakes a little longer. If using pecans,
just drop onto uncooked top of pancake
before flipping. Try both for a special
treat. Serve with maple syrup or honey.