April 2023 – Pancakes & Waffles

Feather Pancakes

Gerald Leid, East Earl

  • 1 cup flour
  • 1 tablespoon sugar
  • 2 tablespoons baking powder
  • 1 teaspoon salt
  • 1 egg, beaten
  • 1 cup milk
  • 2 tablespoons cooking oil
  • chocolate chips (optional)

In a mixing bowl, stir together flour, sugar, baking powder and salt.

Combine egg, milk and oil. Add to dry ingredients. Beat until blended.

Bake on a hot, lightly greases griddle. Can sprinkle chocolate chips on pancakes when on griddle, if preferred.

Makes (8) 4” round pancakes.

Ava & Ellie’s Waffles

Deborah Keebler, Stevens

“A perennial favorite at great-grandma’s house, these easy to make waffles have been part of the making of many memories.”

  • 1¾ cup all purpose flour
  • 2 tablespoons sugar
  • 1¾ teaspoon baking powder
  • ¼ teaspoon baking soda
  • ¼ teaspoon salt
  • 1¾ cup evaporated milk + 2 tablespoons lemon juice, mixed well
  • 2 large eggs
  • 2 teaspoons vanilla extract
  • 1 stick butter, melted & slightly cooled

Mix evaporated milk with lemon juice and let sit to thicken.

Whisk together dry ingredients in a large bowl.

Whisk together milk, eggs and vanilla. Whisk milk mixture into flour mixture. Whisk in butter just until incorporated; do not over-mix.

Pour appropriate amount into waffle iron.

Melt in Your Mouth Pancakes

Lauren Zimmerman, Akron

“Delicious with blueberries added!”

  • 1½ cups flour
  • 2½ teaspoons baking powder
  • ½ teaspoon salt
  • 1 tablespoon sugar or honey
  • 1 egg
  • 1¼ cup milk
  • 3 tablespoons melted butter

Stir dry ingredients together.

Mix egg, milk and butter and add to dry ingredients.

Cook on both sides until medium brown.

Oatmeal Waffles

Gloria Dougherty, Akron

  • ½ cup Egg Beaters
    or 2 eggs
  • 2 cups buttermilk
  • 1 cup quick-cooking oats, ground into flour
  • 1 tablespoon molasses
  • 1 tablespoon vegetable oil
  • 1 cup whole wheat flour or whole wheat pastry flour
  • ½ teaspoon salt
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder

In a large bowl, combine Egg Beaters and buttermilk. Add oats and mix well. Stir in molasses and oil.

Combine flour, salt, baking soda and baking powder; stir into egg mixture.

Pour batter into preheated waffle maker, coated with cooking spray. Bake for 5 minutes.

Blueberry Buttermilk Pancakes

Pat Roth, Ephrata

  • 1 cup all purpose flour
  • 3 tablespoons corn meal
  • 3 tablespoons quick-cooking oats
  • 3 tablespoons sugar
  • 1 teaspoon baking powder
  • ½ teaspoon baking soda
  • ½ teaspoon salt
  • dash nutmeg
  • 1 large egg
  • 1½ cups buttermilk
  • 2 tablespoons canola oil
  • 1 teaspoon vanilla extract
  • 1 cup fresh or frozen blueberries

In a large bowl, whisk the first eight ingredients.

In another bowl, whisk the egg, buttermilk oil and vanilla until blended. Add the flour mixture and stir just until moistened (batter will be lumpy). Let stand for 15 minutes.

Lightly grease a griddle or large skillet. Heat over medium heat.

Stir the blueberries into the batter. Pour the batter by 1/4 cupfuls. Cook until bubbles begin to pop and bottoms are golden brown. Turn and cook until second side is brown.

Makes 4 servings (3 pancakes each).

Buttermilk Pecan Waffles

Pat Roth, Ephrata

“These are my favorite!”

  • 2 cups all purpose flour
  • 1 tablespoon baking powder
  • 1 teaspoon baking soda
  • ½ teaspoon salt
  • 4 eggs
  • 2 cups buttermilk
  • ½ cup butter or margarine, melted
  • 3 tablespoons chopped pecans

Combine the flour, baking powder, baking soda and salt. Set aside.

In a mixing bowl, beat the eggs until light. Add the buttermilk and mix well. Add the dry ingredients and beat until the batter is smooth. Stir in the butter.

Pour about 3/4 cup batter onto a lightly greased pre-heated waffle iron. Sprinkle with a few pecans. Bake until they are a golden brown. Repeat until the batter and pecans are gone.

Makes about 7 waffles at 8” each.

Blue Ball Fire Co. Waffle Mix

Rosella Coblentz, Blue Ball

“This is the recipe that was used by the fire company for their chicken and waffle suppers.”

  • 6 cups Snavely’s flour
  • 1 tablespoon salt
  • 3 tablespoons fresh baking powder
  • 2 tablespoons sugar
  • 1 cup melted butter
  • 4 cups milk
  • 6 eggs, separated

Sift dry ingredients into a mixing bowl.

Beat egg yolks and add milk. Combine with flour mixture.

Beat egg whites until stiff and fold into batter.

Bake in a hot waffle iron.

Pancake Mix

Rosella Coblentz, Blue Ball

  • 12 cups flour
  • 2 tablespoons salt
  • ¾ cup sugar
  • ¾ cup baking powder
  • 4 cups dry milk

Mix well and store in a 1-gallon airtight container.

To use: mix 1 1/2 cup mix, 1 beaten egg, 1 cup water and 2 tablespoons vegetable oil.

Pancake Pizza

Janice Martin, East Earl

“Seems like lots of steps – but keep going – it’s worth it!”

Layer 1 (Pancakes):

  • 2 cups flour
  • 4 teaspoons baking powder
  • 1 tablespoon sugar
  • ½ teaspoon salt
  • 2 eggs, separated
  • 1¼ cup milk
  • 4 tablespoons butter, melted

Mix all dry ingredients together. Add egg yolks to dry ingredients. Add melted butter to batter; stir.

Beat egg whites until stiff peaks form; add to batter.

Put into a 12”x17” pan (or two 9”x13” pans). Bake at 350°F for 10 to 15 minutes.

Layer 2 (Sausage Gravy):

  • 1 lb. sausage
  • 1 teaspoon chopped onions
  • ½ cup flour
  • 3 cups milk

Fry sausage with onions. Add flour and stir. Pour in a few cups of the milk and stir. Continue adding milk, a little at a time (add more or less to make the right consistency).

Top pancake crust with hot sausage gravy.

Layer 3 (Scrambled Eggs):

  • 1½ dozen eggs

Scramble eggs and cook to your liking; layer on top of sausage gravy.


  • tater tots, as desired
  • 2 cups cheddar cheese

Prepare tater tots according to package directions. Sprinkle over egg layer. Top with cheddar cheese.

Return to oven and bake an additional 10 to 15 minutes until cheese is melted.

Overnight Pancakes

Lucy Martin, Ephrata

  • 1 tablespoon yeast
  • ¼ cup warm water
  • 4 cups regular flour
  • 2 tablespoons baking powder
  • 2 teaspoons baking soda
  • 2 teaspoons sugar
  • 1 teaspoon salt
  • 6 eggs
  • 4 cups buttermilk
  • ¼ cup oil

In a small bowl, dissolve yeast in warm water.

In a larger bowl, combine dry ingredients.

Beat eggs, buttermilk and oil. Stir into dry ingredients, just until moistened. Stir in yeast mixture.

Cover and refrigerate 8 hours or overnight. (Don’t use too tight of a lid or it will build up pressure.)

Pour batter by 1/4 cupfuls onto a hot greased skillet. Turn when bubbles form on top of pancakes. Cook until second side is golden brown.

Yield 2½ dozen pancakes.

Notes: Recipe can be halved. If you do not have buttermilk, add 1 tablespoon of lemon juice to a glass cup and fill with milk; let set for 5 minutes before using. Fruit (grated apples, blueberries, cranberries, peaches, or a mixture) may be added to batter just before frying.

Oatmeal Buttermilk Pancakes

Lucy Martin, Ephrata

“I worked in a grocery store, and when we had outdated buttermilk, this is what we made.”

  • 1½ cups quick oats (rolled oats)
  • 2 cups buttermilk
  • 2 beaten eggs
  • ½ cup flour
  • 1 teaspoon sugar
  • 1 teaspoon salt
  • 1 teaspoon baking powder

Mix rolled oats and buttermilk. Beat flour, sugar, salt, baking soda and eggs. This will give you a thin batter.

Fry in butter till browned on both sides.

Volcano Pancake

Lucy Martin, Ephrata

“Reminds me of the old-fashioned pancakes we had years ago where we poured it into the bottom of a pan, fried it and cut into wedges for the small people. Ate it with applesauce. I was the oldest of a family of 17 children.”

  • 6 eggs
  • 1 cup milk
  • 1 cup all purpose flour
  • ½ teaspoon salt
  • ½ cup butter or margarine, melted

In a bowl, beat the eggs; add milk, flour and salt. Stir until smooth.

Pour butter into a 13”x9”x2” pan. Add batter.

Bake at 400°F for 30 to 35 minutes or until a knife inserted near the center comes out clean. Batter will puff up into hills and come up along the side of pan while baking. Serve immediately.

Yield: 8 servings.

Notes: Can be baked while doing other things. Can add apple slices on top right after putting into pan, or sprinkle with 3/4 cup cheese when almost done baking.