Village Pancake (our Signature) Recipe

Combine dry ingredients

In a large mixing bowl, whisk together the all-purpose flour, granulated sugar, baking powder, baking soda, and fine sea salt until evenly distributed (about 20–30 seconds).

Combine wet ingredients

In a separate bowl or large measuring cup, whisk the milk, buttermilk, eggs, melted butter, and vanilla extract until smooth and homogeneous.

Make the batter

Pour the wet mixture into the dry ingredients. Gently fold with a spatula or wooden spoon until just combined. The batter should be slightly lumpy — avoid overmixing to keep pancakes tender. If batter seems too thick, add up to 2 tablespoons milk to reach a pourable but thick consistency.

Fold in mix-ins (optional)

If using blueberries, bananas, or nuts, gently fold them in now. For best results, fold berries in by dusting with a little flour first to prevent sinking.

Heat a large nonstick skillet or griddle over medium heat until hot (about 3–5 minutes). Brush or melt a small amount of the unsalted butter across the surface. Reduce heat to medium-low to maintain even cooking without burning.

Spoon or pour batter (about 1/3 cup per pancake) onto the hot skillet, leaving space between pancakes. Cook until small bubbles form across the surface and edges look set, about 2–3 minutes.

Flip carefully and cook until the second side is golden brown and the pancake is cooked through, another 1.5–2 minutes. Transfer cooked pancakes to a warm plate and keep loosely covered in foil or in a low oven (90–100°C / 200–220°F) while you finish the batch. Add a little more butter to the pan between batches as needed.

Prepare topping

While pancakes are cooking, stir together the Greek yogurt, honey, lemon zest, and ground cinnamon in a small bowl until smooth. Taste and adjust honey for sweetness.

Toast oats (optional)

In a small dry skillet over medium heat, toast the oats for 1–2 minutes, stirring constantly, until fragrant and lightly golden. Remove from heat and allow to cool slightly.

Assemble: Stack pancakes (2–3 per serving), spread or dollop about 3 tablespoons of the honey-yogurt topping over each stack, drizzle an additional 1 teaspoon honey if desired, scatter toasted oats and chopped walnuts, and finish with fresh berries or banana slices. Serve immediately.

Serves hot. For group service, keep cooked pancakes in a single layer on a sheet tray in a 90–100°C (200–220°F) oven to hold for up to 30–40 minutes without drying. Store leftover pancakes in an airtight container in the refrigerator for up to 2 days; reheat gently in a skillet or oven.