Servings: 8-10 flapjacks
Preheat oven to 250° F


1 cup flour or whole grain flour
2 tablespoons sugar
1 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1 cup  buttermilk (or 1 tablespoon lemon juice or white vinegar. Place lemon juice or vinegar in measuring cup and add enough milk to make 1 cup of liquid. Stir and let stand for 5 minutes; or 1 cup of plain yogurt; or 1-3/4 teaspoons cream of tartar and 1 cup milk (whisk together); or 1 cup eggnog)
2 tablespoon melted butter
1 large egg, lightly beaten
Neutral oil for griddle, skillet or frying pan


Additions to batter:
Choose 1 or mix by dividing the suggested amount by the number of additions to the batter (example: ½ cup berries and ¼ cup chocolate chips):
1 cup berries
1/2 cup chocolate chips
1 cup chopped maraschino cherries
1 cup white or yellow cooked corn niblets
1 cup chopped peaches
1/3 cup cooked pumpkin and 1 teaspoon pumpkin spice. Use brown sugar instead of plain sugar
½ cup cooked chopped sausage or crisp bacon


Cider syrup
Apple sauce
Blackberry syrup
Cinnamon sugar
Whipped cream
Fruit slices or whole berries
Ice cream
Jams or jellies
Maple Syrup
Marshmallow creme
Nut butters
Powdered sugar
Vanilla sugar
Lightly spoon flour into a dry measuring cup and level with a knife.


Place flour, sugar, baking powder, baking soda and salt in a large bowl and whisk thoroughly. Place into sifter.


Cook’s note: Use of a whole grain flour will result in a denser flapjack.


Sift all dry ingredients into large bowl. Make a well in center of dry ingredients.


In a separate bowl, mix buttermilk, oil, and egg. Whisk until mixed thoroughly.


Pour wet ingredients slowly into the well in the dry ingredients. Mix only until dry ingredients are moistened. Let stand 5 minutes.


Cook’s note:Over beating the batter results in a heavier cake as it accelerates the formation of gluten.


Heat griddle, skillet or frying pan until a drop of water dances on the surface.


Make a small circle of oil for each flapjack in the griddle, skillet or frying pan.
Pour batter in ¼ cup increments on top of each circle of oil in the griddle or skillet to make individual flapjacks.


Cook’s note: Rotate pan to spread evenly. Thin flapjacks are lighter, thick flapjacks are denser in texture.


Flip flapjacks when tops are covered with bubbles and bottom edges look cooked and golden brown.


Cook’s note: Only flip once, so be certain the bottom is done before flipping.


Keep cooked flapjacks warm in oven until all pancakes are done. Spread them in a single layer on a cookie sheet or jelly roll pan. Do not stack or cover.


Serve with your favorite toppings.