How to make lavender buttermilk pancakes

Each Sunday my husband makes me a stack of these soft, buttery, lavender infused pancakes. 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.

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
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• 1 tablespoon sugar
• one egg
• one cup buttermilk
• 6 tablespoons butter
• 1/2 tablespoon of salt
• 1/2 tablespoon of vanilla extract or juice of half of a lemon
• 1/2 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 1/2 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 1/4 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 also love:

homemade cinnamon apple peel pancake syrup

lavender 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.

You may also love:

Lavender blueberry granola

Lavender vanilla honey lollipops

Creamy honey lemon lavender shortbread bars

Continue to Content

Lavender buttermilk pancakes

Yield: 10 pancakes

Prep Time: 5 minutes

Cook Time: 10 minutes

Total Time: 15 minutes

The combination of tangy buttermilk, with floral sweetness in soft buttery pancakes is a match made in heaven.

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Ingredients

• 1 cup flour
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• 1 tablespoon sugar
• one egg
• one cup buttermilk
• 6 tablespoons butter
• 1/2 tablespoon of salt
• 1/2 tablespoon of vanilla extract or juice of half of a lemon
• 1/2 tablespoon dried food grade lavender buds, or fresh from an organic garden

Instructions

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 1/2 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 1/4 cup of batter on the griddle.
6. 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.
7. Coat griddle/skillet again with butter for each pancake or batch of pancakes.
8. Keep pancakes warm in a preheated 200°F (93°C) oven until all pancakes are cooked.
9. Serve pancakes immediately with honey, butter, or maple syrup.

Notes

Make Ahead & Freezing Instructions: Pancakes taste best right after they are made. Pancakes freeze well, up to 2 months. Reheat as desired.

Try adding fresh blueberries for an extra delicious adaptation!

Nutrition Information

Yield 10 Serving Size 1
Amount Per Serving Calories 145Total Fat 8gSaturated Fat 5gTrans Fat 0gUnsaturated Fat 2gCarbohydrates 16gFiber 0gSugar 6gProtein 3g

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