Oklahoma Ag in the Classroom


printable pdf

(Serves four)

  • 2 cups all-purpose flour, stirred or sifted before measuring
  • 2 1/2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 1 egg, slightly beaten
  • 1 1/2 cups milk
  • 2 tablespoons melted butter

Baking Powder Pancakes

  1. Preheat a lightly oiled griddle or fry pan.
  2. Sift together flour, baking powder, and salt.
  3. In a separate bowl, combine egg and milk; add to flour mixture, stirring only until smooth.
  4. Blend in melted butter.
  5. Cook on a hot, greased griddle, using about 1/4 cup of batter for each pancake.
  6. Turn pancakes when surface bubbles begin to break.
  7. Turn and brown the other side.


(Serves four)

  • 1 cup all-purpose flour
  • 1 tablespoon sugar
  • 1/2 teaspoon salt
  • 1/2 teaspoon baking soda
  • 1 egg
  • 1 cup buttermilk
  • 2 tablespoons butter, melted

Buttermilk (Baking Soda) Pancakes

  1. Preheat a lightly oiled griddle or fry pan.
  2. Sift together flour, salt and baking soda.
  3. Beat egg in medium bowl.
  4. Blend in buttermilk.
  5. Add dry ingredients, beating until smooth
  6. Blend in melted butter.
  7. Cook on lightly oiled griddle or fry pan.
  8. Turn pancakes when surface bubbles begin to break.


(Serves six to eight)

  • 2 1/4 cups all-purpose flour
  • 3 tablespoons sugar
  • 1 teaspoon salt
  • 1 teaspoon ground cinnamon
  • 2 1/4 teaspoons rapid rise yeast
  • 1 teaspoon vanilla extract
  • 1 1/2 cups warm milk
  • 1/4 cup butter, melted
  • 1 egg

Yeast Pancakes

  1. In a large bowl combine flour, sugar, salt, cinnamon and yeast; mix well.
  2. Add vanilla, milk, butter, and egg until well blended.
  3. Cover and place in refrigerator overnight.
  4. Heat a lightly oiled griddle or frying pan over medium high heat.
  5. Stir the batter with a whisk.
  6. Pour or scoop the batter onto the griddle, using approximately 1/4 cup for each pancake.
  7. Brown on both sides and serve hot.


(Makes 12 pancakes)

  • 1 1/4 cups buttermilk
  • 3 tablespoons butter, melted
  • 1 egg
  • 1/3 cup buckwheat flour
  • 1/2 cup all-purpose flour
  • 3/4 teaspoon baking soda
  • 1/4 teaspoon salt

Buckwheat Pancakes

  1. Preheat a lightly oiled griddle or fry pan.
  2. Whisk buttermilk, butter and egg in bowl until blended.
  3. Combine flours, soda and salt in another bowl.
  4. Whisk buttermilk mixture into dry ingredients until just blended.
  5. Cook until bubbles form, about 2 minutes.
  6. Turn over and cook additional 1 to 2 minutes more.

(Serves five)

  • 2 cups whole wheat flour
  • 1 tablespoon oil
  • 2 tablespoons honey
  • 1 tablespoon baking powder
  • 2 eggs
  • 2 cups milk

Whole Wheat Pancakes

  1. Preheat a lightly oiled griddle or fry pan.
  2. Combine all ingredients in a large bowl.
  3. Whisk until smooth.
  4. Pour by 1/4-cupfuls onto greased griddle or frying pan.
  5. When bubbles begin to appear on top, flip.
  6. Cook until they spring back when touched.

Makes 12 pancakes

1 cup milk
2/3 cup sour cream
2 eggs
4 tablespoons butter, melted
2 tablespoons sorghum molasses
½ teaspoon vanilla extract
2 cups flour
1/3 cup sugar
2 teaspoons baking powder
1 ½ teaspoon ground ginger
1 ½ teaspoon cinnamon
1 teaspoon baking soda
¼ teaspoon nutmeg
¼ teaspoon cloves
1/4 teaspoon salt
Up to 4 additional tablespoons milk or water, if needed

Gingerbread Pancakes

  1. In a large bowl, whisk the milk, sour cream, eggs, butter, molasses, and vanilla until well mixed. The mixture should not have any clumps of sour cream. Tip: Use a blender on medium-low speed to mix the wet ingredients.
  2. Sift the flour, sugar, baking powder, ginger, cinnamon, baking soda, nutmeg, cloves, and salt over the large bowl holding the wet ingredient mixture.
  3. Slowly whisk the ingredients until the batter is smooth.  The batter should not be runny but also not too thick. You can add more water or milk if needed.
  4. Heat a non-stick frying pan on medium low heat and coat it with non-stick spray.
  5. Pour 1/4 cup of the pancake batter in the pan. Spread the batter in a 5 inch circle.
  6. Watch for the pancake to start forming bubbles around the 1 minute mark. When this happens, gently flip the pancake over and cook for 60 seconds or until golden.
  7. Spray non-stick spray between cooking new pancakes. Serve immediately.

Source: Kitchen Explorers, PBS Parents


  1. Chose 12-15 of the words from your chosen pancake recipe that students might have difficulty reading (e.g., griddle, separate, surface, ingredients, whisk).
  2. Write the words on large cards to use as flashcards.
  3. Read through five of them slowly, then add two or three more each time you flash the cards at students.
  4. After you have gone through them five times, students will have gained fluency in reading the recipe. 


Related OAITC lesson online: Pancakes, Pancakes, Pancakes

Back to Food

Back to Food and Fun

Oklahoma Ag in the Classroom

Oklahoma Ag in the Classroom is a program of the Oklahoma Cooperative Extension Service, 4-H Youth Development, the Oklahoma Department of Agriculture, Food and Forestry, and the Oklahoma State Department of Education.