Village Inn Pancakes are a delicious breakfast food that is easy to make. They can be served with syrup, fruit, whipped cream, chocolate chips or any other topping you would like. Pancake batter can also be made ahead of time and stored in the refrigerator for up to three days. This recipe comes from an old Village Inn cookbook I found at my parents’ house when they moved out of state years ago.
The original was handwritten by my great aunt Dorothy who used to work there as a waitress before she had children and never went back after her kids were born because she wanted them to have more than what she did growing up. Nowadays this pancake recipe is one of the things I miss most about my family’s home state!
Today I am going to share with you a village inn pancake recipe that is extremely delicious and easy. The Village Inn is a family-friendly restaurant serving breakfast, lunch, and dinner. It’s tucked away in the corner of your neighbourhood with its own little parking lot that you’ll never have to worry about getting lost trying to find. The waitresses are always friendly and accommodating which makes for an amazing customer service experience. I recommend this place if you’re looking for something quick but the quality or just want a break from cooking up a storm at home!
How To Make Village Inn Pancake
Village Inn Pancakes are just the best! Perfectly fluffy, soft and tender pancakes made with the finest quality ingredients. Whether you’re cooking for breakfast or dinner, you can thank us for our delicious pancakes. This pancake is a simple but very tasty version of a large family breakfast. It can be served with a variety of seasonal side dishes and a nice glass of tea.
Ingredients
- White whole wheat flour, 2 cups
- Quick oats, 1 cup
- Kosher salt, ½ teaspoon
- 2 large eggs (lightly beaten)
- Milk, 2½ cups
- Vanilla extract, 2 teaspoon
- Baking powder, 4 teaspoon
- The ground cinnamon, 2 teaspoon
- Homemade maple syrup or honey
- Jam (optional)
- Greek yogurt (optional)
- Toasted pecans (ditto)
For maple syrup:
- Water, 1 ½ cup
- Dark brown sugar, 3 cups
- Maple extract,½ teaspoon
- Vanilla extract, ½ teaspoon
- Butter flavouring, ½ tablespoon
- Honey or molasses, 3 tablespoon
Instructions
Step 1
In a large bowl, combine 2 cups of white whole wheat flour, 1/2 tsp of kosher salt, 1 cup of oats, 4 tsp of baking powder, and 2 tsp of cinnamon.
Step 2
Pour 2 1/2 cups of whole milk, 2 tsp of vanilla extract, and lightly beaten eggs into a second bowl. Using a fork or whisk, properly combine the ingredients.
Step 3
Put the wet ingredients into the dry ingredients. Mix the batter until all the dry ingredients are incorporated.
Step 4
In a frying pan, melt the butter over medium heat. Put the gluten-free pancake in the skillet with a round deep-bottomed spoon. Cook each pancake for 5 minutes; flip halfway through.
Step 5
Transfer to a serving plate and top with pecans or walnuts, Greek yogurt, and maple syrup.
For maple syrup:
Step 1
Combine 1 1/2 cups of water, 3 cups of dark brown sugar, 3 tablespoons of honey, 1 teaspoon of maple extract, 1 teaspoon of vanilla extract, and 1 teaspoon of butter flavouring in a saucepan.
Step 2
Stir occasionally while making the maple syrup on medium heat.
Step 3
Once the mixture has boiled, reduce the heat to a simmer and let cook for another 3 minutes.
Step 4
Removing the pan from the heat and letting it cool is the right thing to do. This can be stored in a glass jar and kept in the refrigerator for up to two months.
Village Inn Pancake Recipe
Ingredients
- 2 cups White whole wheat flour
- 1 cup Quick oats
- ½ tsp Kosher salt
- 2 large eggs lightly beaten
- 2½ cups Milk
- 2 tsp Vanilla extract
- 4 tsp Baking powder
- 2 tsp The ground cinnamon
- Homemade maple syrup or honey
- Jam optional
- Greek yogurt optional
- Toasted pecans ditto
For maple syrup:
- 1 ½ cup Water
- 3 cups Dark brown sugar
- ½ tsp Maple extract
- ½ tsp Vanilla extract
- ½ tbsp Butter flavouring
- 3 tbsp Honey or molasses
Instructions
- In a large bowl, combine 2 cups of white whole wheat flour, 1/2 tsp of kosher salt, 1 cup of oats, 4 tsp of baking powder, and 2 tsp of cinnamon.
- Pour 2 1/2 cups of whole milk, 2 tsp of vanilla extract, and lightly beaten eggs into a second bowl. Using a fork or whisk, properly combine the ingredients.
- Put the wet ingredients into the dry ingredients. Mix the batter until all the dry ingredients are incorporated.
- In a frying pan, melt the butter over medium heat. Put the gluten-free pancake in the skillet with a round deep-bottomed spoon. Cook each pancake for 5 minutes; flip halfway through.
- Transfer to a serving plate and top with pecans or walnuts, Greek yogurt, and maple syrup.
For maple syrup:
- Combine 1 1/2 cups of water, 3 cups of dark brown sugar, 3 tablespoons of honey, 1 teaspoon of maple extract, 1 teaspoon of vanilla extract, and 1 teaspoon of butter flavouring in a saucepan.
- Stir occasionally while making the maple syrup on medium heat.
- Once the mixture has boiled, reduce the heat to a simmer and let cook for another 3 minutes.
- Removing the pan from the heat and letting it cool is the right thing to do. This can be stored in a glass jar and kept in the refrigerator for up to two months.
Cuisine: American
Village Inn Pancake Recipe
Cuisine type: Snacks, Breakfast
Servings: 12 Servings
Preparation time: 5 Minutes
Cooking time: 20 Minutes
Total time: 25 Minutes
Also Read: Bisquick Banana Pancakes
