How to make lavender pancakes

Learn how to make lavender buttermilk pancakes for soft, buttery, lavender infused goodness every time your floral sweet tooth kicks in. The combination of tangy buttermilk, with floral sweetness in soft buttery pancakes is a match made in heaven.

There is nothing more lovely than a pancake feast on weekend mornings. This is our go to family recipe. It's been passed down for two generations, and it has converted me into a pancake lover. I truthfully didn't love pancakes in the past, and now on Saturday evenings I go to bed excited to enjoy them Sunday morning. My husband always makes a small batch of lavender pancakes just for me. These pancakes are the softest, fluffiest, tastiest pancakes and you can skip the lavender entirely if anyone if you're family have floral taste buds.

Love lavender for breakfast? Try these:

• Lavender iced coffee
• Lavender granola

Ingredients you'll need for lavender buttermilk pancakes

This recipe calls for basic ingredients you likely already have at home.

• 1 cup flour
• 1 teaspoon baking powder
• ½ teaspoon baking soda
• ¼ teaspoon salt
• 1 tablespoon sugar
• one egg
• one cup buttermilk
• 6 tablespoons butter
• ½ tablespoon of salt
• ½ tablespoon of vanilla extract or juice of half of a lemon
• ½ tablespoon dried food grade lavender buds, or fresh from an organic garden

How to make these dreamy, fluffy pancakes

It doesn't get much more simple than these pancakes.

1. Sift your flour into a large bowl, then add your baking powder, baking soda, and salt and whisk together
2. In another large bowl, whisk the eggs, buttermilk until combined.
3. Add your sugar and lavender into a small bowl or mortar and pestle. Use vanilla extract or juice of ½ lemon to moisten sugar and lavender. Grind together to make a lavender sugar. It does not need to be extremely fine, just well combined.
4. Pour the wet ingredients into the dry ingredients and whisk by hand gently to combine the ingredients. Add in your lavender sugar and fold. The batter is thick and a few lumps may remain.
5. Heat a griddle or skillet over medium heat. Coat generously with butter. Once hot, drop about ¼ cup of batter on the griddle. Cook until the edges look dry and bubbles begin to form on the sides, about 1 minute. Flip and cook on the other side until cooked through, about 2 more minutes. Coat griddle/skillet again with butter for each pancake or batch of pancakes.
6. Keep pancakes warm in a preheated 200°F (93°C) oven until all pancakes are cooked.
7. Serve pancakes immediately with honey, butter, or maple syrup.

You may want to top these pancakes with my gorgeous floral infused honey.

Don't have buttermilk? No problem! Substitute with this:

In a pinch, you can make DIY buttermilk using regular milk and lemon juice. I always use and recommend real, full fat buttermilk for the best, tangy, pancakes.

1. Use milk: Pour 1 cup of whole or 2% milk into a liquid measuring cup. For vegan buttermilk, you can use a vegan milk of your choice with perfect results.

2. Add an acid: For every 1 cup of milk, stir in 1 tablespoon lemon juice or vinegar. Let the mixture stand for 10 minutes. You can scale the recipe up or down depending on how much you need. That's it!

Leftover buttermilk? Try these!

• Candied ginger scone
• Cranberry sage buttermilk biscuit
• Honey buttermilk biscuits

I hope this recipe works beautifully for you and is enjoyed for many years to come. Thank you so much for reading. Your visit to my site helped support a small mama run business today. If you enjoyed it, I would be so honored if you would share with your loved ones.

Sending love, fresh baked cookies, and a bouquet of your favorite flowers.