Classic pancakes


5 Ingredient Classic Pancakes from

Process notes

  • used 100% soft white wheat berries
  • included 2 tablespoons of sugar
  • made buttermilk from vinegar and whole milk
  • used melted butter instead of oil
  • included 1 teaspoon of vanilla


These tasted great, and we devoured them, but were more tender and dessert-like than I was hoping for. My goal is to find an almost bready pancake, that’s a bit chewy rather than melt-in-your-mouth. These turned out more like the melt-in-your-mouth variety.

I didn’t let the griddle heat up enough, so the first batch didn’t really get that browned look, and looked undone. The 2 teaspoons of baking powder made the batter texture a bit odd — quite bubbly and like it was separating.

If I make these again, I’d make the following changes:

  • let the griddle heat up completely
  • use hard white wheat berries instead of soft
  • reduce baking powder
  • use oil instead of butter


After some research, it may be some form of Swedish pancakes that I’m looking for. Since I grew up in northern Iowa, there was likely a Scandinavian influence to the food I ate. This would explain why I’m having trouble finding a great recipe — most of the recipes out there are regular American pancakes, not this other variety. This Swedish pancakes recipe looks like a good one to try.