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Farmhouse Lavender Pancakes

20260111 085320

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!).

Cuisine:
Courses:
Difficulty: Intermediate
Ingredients
  • 1 cup whole wheat flour
  • 1/2 cup unbleached all-purpose flour
  • 2 Tbsp organic/ natural cane sugar
  • 2 tsp baking powder
  • 1/2 tsp baking soda
  • 1/2 tsp salt
  • 1 1/4 cup buttermilk
  • 1 farm fresh large egg, at room temperature
  • 2 Tbsp melted unsalted grass fed butter
  • 1 Tbsp dried culinary lavender
  • zest of 1 lemon
  • 1 tsp vanilla extract
  • butter or cooking spray for griddle
Instructions
  1. 1

    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.

  2. 2

    Remove from heat, add lavender, steep 15 minutes

  3. 3

    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

  4. 4

    Let cool to room temperature

    5. Pancake Instructions
  5. 5

    Whisk together flours, sugar, baking powder, baking soda, and salt

  6. 6

    In separate bowl, whisk cooled lavender buttermilk, egg, melted butter, lemon zest, and vanilla

  7. 7

    Pour wet into dry, stir just until combined 

  8. 8

    Heat griddle over medium heat, butter generously

  9. 9

    Pour 1/4 cup batter per pancake

  10. 10

    Cook until bubbles form and pop, flip once

  11. 11

    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.
Read it online: https://www.greenrooflavender.com/recipe/farmhouse-lavender-pancakes/
Thank you for exploring my lavender-inspired recipes. Your support helps keep this fragrant journey blooming!