War Eagle Mill Pancakes with Variations

Hands on Time: 7-10 minutes
Baking Time: 3-6 minutes
Total Time: 15 minutes
Yield: 14-16 pancakes

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This is a thin, chewy pancake. For a fluffier, lighter cake, add 1/2 teaspoon more baking powder.


  • 1 1/2 cups WEM Whole Wheat Flour OR 1/2 cup WEM Whole Wheat Flour and 1 cup WEM All-Purpose Flour
  • 1 1/2 teaspoons baking powder
  • 1 teaspoon salt
  • 1 1/2 cups milk
  • 1 egg
  • 1 tablespoon honey or sugar
  • 2 tablespoons vegetable oil


  1. In medium-size bowl, stir together dry ingredients.
  2. Stir in egg, honey, oil and milk. Mix well.
  3. Spray griddle or large skillet with cooking spray and set on medium heat.
  4. Spoon by tablespoonfuls onto hot griddle.
  5. Flip pancake when surface begins to bubble and cook on second side.
    Use 1/12 cups buttermilk instead of sweet milk and add 1/2 teaspoon baking soda.
  7. RAISIN PANCAKES: Fold in 1/2 cup raisins or dried cranberries.
  8. NUTTY PANCAKES: Fold in 1/2 cup chopped walnuts or pecans
  9. BLUEBERRY PANCAKES: Fold in 3/4 cup fresh or thawed, drained frozen blueberries.

Recipe Tips and Tricks

Serve hot with your favorite topping: butter, peanut butter, maple syrup, honey, sorghum, jam or fresh fruit and whipped cream.

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War Eagle Mill, Arkansas in the Fall

War Eagle Mill

11045 War Eagle Rd | Rogers, Arkansas 72756
Map & Directions

The Mill is open every day from 8:30 am to 5:00 pm.
Purchases can be made online HERE

1-866-492-7324 | Contact