Pancakes for a Hungry Homestead

I'm not the greatest cook... honestly, when I first got married my poor husband put up with quite a bit of terrible food. But learning how to make very tasty, healthy home cooking became a passion of mine. Pancakes were no exception. I wanted pancakes... and not just any pancakes; I wanted mouth-watering pancakes that my family would beg for. You know, the kind that are BETTER than the ones at the restaurant. And that's exactly what I found...

My Pancake philosophy is....

If my food at home isn't BETTER than the store-bought stuff, then it's simply not good enough. But... drumroll.... I want it healthy. So I took a recipe that wasn't very 'healthy' and perfected it, then worked inch by inch until I had transformed it into exactly what I wanted. Healthy, SUPER tasty, and mouth-wateringly delicious. Ask my husband and my son, they'll tell you that they'd take my homemade pancakes over any other pancake out there. *super smile*

So here's the recipe:

1 1/2 cups of whole grain white wheat flour (and yes... there really is such a thing as 'white' whole grain flour)
1 Tbs. organic cane sugar
1/2 tsp. salt
2 tsp. aluminum free baking powder
1 cup of frozen blueberries
1 cup of walnut pieces
1 cup soy milk (you can also use regular milk)
1 cup water
1 Tbs. Lemon juice

Pour soy milk, lemon juice and water into a bowl. Stir together and let sit.

In a separate bowl, mix together flour, sugar, salt and baking powder. Pour milk mixture into flour mixture and stir just until blended. Add walnuts and blueberries immediately, stir and pour pancake batter into heated skillet that has been coated with coconut oil. Top with maple syrup. ENJOY!

Adapted from Contemporary Artisan's Collection

Breakfast Favorite

Here is a video of our family making this recipe for breakfast just the other day. Enjoy!

What is your favorite pancake recipe or tip?
Share it below:

Lisa Meissner

I'm a blessed wife, a proud mother, and a happy homesteader.

  • Lisa Meissner says:

    I guess I forgot to mention that you can grind your own flour. We used to always grind all of our own flour until we moved and just haven't taken the time to set up our grain mill.

    • Bev says:

      Hi Lisa, thx. for the recipe. Can you please advise how many pancakes the recipe gives, and does it have to be fresh lemon juice. Much appreciated.

      • Lisa Meissner says:

        Hi Bev, depends on how large or small you make the pancakes, but if I remember correctly I get between 6 and 8 pancakes from this. It's the perfect amount to feed my family of 4. As far as the lemon juice, I don't actually use fresh lemon juice, but you certainly can if you wanted to. I use a bottled lemon juice that I get from Costco.

  • Theresa W. says:

    I can't wait to try this recipe. Thank you for sharing. Please send more easy homesteading recipes. Thanks

  • M says:

    Love your video! Will have to try those pancakes too!

  • Emily says:

    Whatever your recipe is, if you substitute potato FLAKES, the pancake will be an inch thick and very light like a cake.

    • Wilma says:

      Hi Emily,
      What are you substituting with the potato flakes?

  • Terry Johnson says:

    This is very similar to my recipe, except I use whole wheat flour and sour dough that is over a hundred years old.

  • Emily E says:

    Hi Lisa! Nice recipe and excellent kitchen helpers! 🙂 My question is, what is that interesting crock with a towel that you put your cooked pancakes into? I take it that the towel absorbs steam so the pancakes don't get limp while waiting in there, but are the crock & lid preheated to keep the pancakes warm? I've never seen fresh cooked pancakes put into a crock before and I am curious. Would putting them on the racks of a warmed oven also be a way to hold them until ready to serve? Thanks so much!

    • Lisa Meissner says:

      Hi Emily! Great question... I actually only used the crock for the video so that it would 'look nice'. The crock was not heated, but it did keep my pancakes nicely warm (especially since it took a little longer with the filming to get breakfast on the table). You sure could put them in the oven to keep them warm, but I usually get the table set while I'm frying up the pancakes (I just put them on a plate, and occasionally wrap in a napkin), and serve them while the last few are finishing frying.

  • Sue says:

    These are almost like my pancakes except I use whole wheat pastry flour

  • Renee says:

    Sweet! Love you guys!

  • Megan says:

    Update: we loved them! Both of my older 2 kids (5&3) cleaned their plates 😊. This was indeed very quick and easy. Thank you

    • Lisa Meissner says:

      That's WONDERFUL Megan! I'm so glad that you enjoyed them. We usually have them at least once a week (and sometimes even twice in one week! 🙂

  • Armida Ocker says:

    Very good recipe,thank you for sharing Lisa& Nick.Just sold our house in Orange county,living temporarily in Chico,Ca we are in our seventies, l wish it will be oportunities,for Seniors to live in the country.Thank you Armida Ocker 714 727 4042

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