If you know me well, you have tried these pancakes already or at least know about them. I am yet to meet a person who didn’t like these pancakes (even kids). I made pancake batter on a school night and split it into two separate containers to use for two mornings as the recipe makes too much for my family to eat in one meal. I simmered down a delicious peach sauce and whipped up some whipped cream the night before. My family would probably be happy if we ate this every day. I will put in parentheses the specific Oregon foods that we incorporated!

As I mentioned, I can make food that tasted delicious, but it doesn’t always look that way. You’ll have to trust me on this one people!

Kara’ s Fruity Buttermilk Pancakes

  • 3 cups whole wheat pastry flour (this time I used Camas Valley Mill’s pastry flour)
  • * 3 tablespoons honey (or your sweetener of choice)- We use Honey Tree Apiaries (I bought gallon from FM)
  • 3 teaspoons baking powder
  • 1 tsp cinnamon
  • 1 1/2 teaspoons baking soda
  • 3/4 teaspoon salt
  • 3 cups buttermilk (Umpqua)
  • 1/2 cup milk (Lochmead)
  • 3/4 cup Applesauce (canned last month).
  • 3 eggs (our chickens)
  • 1/3 cup butter, melted (tillamook)
  • 1 peeled apple sliced into thin little bite sized pieces (twedts apples… I substitute any fruit for apple depending on season).


1. In a large bowl, combine flour, sugar, cinnamon, baking powder, baking soda, and salt. In a separate bowl, beat together buttermilk, milk, applesauce, eggs and melted butter. Keep the two mixtures separate until you are ready to cook.
2. Heat a lightly oiled griddle or frying pan over medium high heat. You can flick water across the surface and if it beads up and sizzles, it’s ready!
3. Pour the wet mixture into the dry mixture, using a wooden spoon or fork to blend. Stir until it’s just blended together. Do not over stir! Toss in apples and stir into mixture. Pour or scoop the batter onto the griddle, using approximately 1/2 cup for each pancake. Brown on both sides and serve hot.