Amy Halloran's Perfect Pancakes

Recipe By:
Amy Halloran

This pancake recipe comes to us from The New Bread Basket author Amy Halloran, aka The Flour Ambassador. We encourage you to take the Flour Ambassador pledge below!

Flour Ambassador Pledge

I do solemnly, happily swear,
that I am going to tell everyone I see
that it’s okay to love flour!

Bread is not poison,
Invisibility is poison.
I will try to make visible
all the labor in bread,
from seed to mill,
from mill to loaf.

Mills are the levers farmers need
to get more interesting grains in the ground,
and on our tables,
and under our butter.

Because butter is terrific and bread is our family tree,
It is time to put the family pictures back in the album,
put the album back on the mantelpiece,
and get acquainted with grains and flour again.

Learn more about Amy and the pledge at

Photos courtesy of Andrew Janigian

Prep Time
Cook Time


1 cup stone-ground whole-grain flour

1 teaspoon double-acting baking powder

1/4 teaspoon baking soda

1/2 teaspoon salt

2 eggs

1/2 cup whole milk

1 tablespoon whole-milk yogurt


Whisk together the dry ingredients and the liquids separately. Add the dry to the liquids, and whisk just until incorporated. Don't over mix — just combine well.

Let sit 5 to 10 minutes. Allow about 3 minutes to preheat the griddle. Once warm — when water or butter dances on the surface — melt about a teaspoon of butter on the heated pan, and pour a spoonful of batter onto the buttered griddle. Let sit between half a minute and a minute, or until the surface of the pancake looks set and matte. Don't wait for bubbles to pop on the surface of whole-grain pancakes because the bottom will be too dark by then. Flip and cook about 1/2 minute on the second side.

Serve with what you like; I love butter and yogurt.