Our signature whole wheat pancakes infused with farm-fresh lavender are weekend comfort food at its finest. Wholesome, fluffy, and delicately fragrant, they’re the perfect canvas for our Triple Berry Lavender Syrup or Farm Fresh Lavender Honey. One bite and you’ll understand why these have become a Saturday morning tradition at Green Roof – and why our farm guests always ask for seconds (and the recipe!).
Farmhouse Lavender Pancakes
Ingredients
Instructions
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Warm buttermilk to just steaming (not boiling) and don't panic if your buttermilk separates or curdles when heated - this is completely normal! The acid in buttermilk reacts to heat. Just whisk it back together and continue. As long as your buttermilk was fresh to start with, it's perfectly fine to use.
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Remove from heat, add lavender, steep 15 minutes
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Strain out lavender buds (important - prevents bitterness) using a medium-mesh strainer (not fine mesh) - the thick buttermilk needs room to flow through while catching the lavender buds
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Let cool to room temperature
Pancake Instructions
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Whisk together flours, sugar, baking powder, baking soda, and salt
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In separate bowl, whisk cooled lavender buttermilk, egg, melted butter, lemon zest, and vanilla
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Pour wet into dry, stir just until combinedÂ
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Heat griddle over medium heat, butter generously
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Pour 1/4 cup batter per pancake
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Cook until bubbles form and pop, flip once
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Keep warm in 200°F oven
Farm Kitchen Tips
- Don't panic if buttermilk separates when heated - just whisk it back together.
- Use a medium-mesh strainer for easier straining.
- For thinner pancakes, add milk 1 Tbsp at a time, whole wheat creates darker, heartier pancakes.
- Let batter rest 5 minutes before cooking for fluffier texture.
- First pancake is always a test - adjust heat as needed.