Pancake + Waffle Recipe

Delicious multigrain pancakes and waffles that are light and fluffy. Serves 16 hungry people and 24 as a side.

Mix well:

           5 C whole grain flour, white wheat pastry flour is the lightest

5 C oatmeal, instant or old-fashioned

4 t baking soda

4 t baking powder, no aluminum

2 t Himalayan or sea salt

Add:

8 C kefir or buttermilk

8 beaten large eggs

2 sticks melted butter

Add milk as needed to thin the batter, especially for waffles or crepe-like pancakes.

Fold in:

3 C wild blueberries, raspberries, diced strawberries or bananas

Cook in a hot skillet with a bit of butter and a bit of oil that is safe for higher temperatures. Do not flip the pancake until it is full of bubbles. Do not press down on the pancake. You can make the batter ahead of time and refrigerate. 

You can also mix the dry ingredients ahead of time. Store in freezer for freshness. 

For 2-3 people, stir:

1 C dry mix

1 C kefir or buttermilk

1 beaten egg

2 T melted butter

Fold in:

1/2 C fruit

Watch us make it on YouTube. Select the chapter on pancake mix.