Highlights
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Hansmann’s legacy: classic just-add-water buttermilk pancakes
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Farm-made blend for tender, fluffy stacks every time
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Works for waffles, crepes, and baking (see tips below)
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Available in 1.5 lb or 5 lb bags
Description
A diner-worthy stack with Catskills roots. Our Shaver-Hill Buttermilk Pancake Flour follows the original Hansmann’s approach—clean, balanced, and built to turn out light, fluffy pancakes with nothing more than water and a hot griddle. Perfect for easy weekends, big family breakfasts, and gift baskets with our pure maple syrup.
Heritage Note — Hansmann’s Mills
The recipe traces back to Hansmann’s Mills, a historic New York mill whose origins reach 1809. Rebuilt after the 1890 flood by Civil War veteran Capt. Uriah Rorapaugh, the mill was purchased in 1912 by Frederick Hansmann, who in the 1920s created one of the first pancake mixes that required only water. Beloved for decades, the business later moved to Bainbridge, New York in 1970—and the spirit of that original mix lives on here at Shaver-Hill.
Size & Storage
Choose 1.5 lb or 5 lb. Store cool and dry; reseal tightly after opening.
How to Make (quick start)
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Preheat a lightly oiled griddle to 375°F (medium).
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Whisk mix with water until just combined (do not overmix).
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Rest 2–3 minutes; pour; flip when bubbles set and edges look dry.
Follow bag directions for exact water ratio & yield.
Waffles & Beyond (quick tips)
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Waffles: Add a spoon of oil or melted butter to the batter for extra crisp.
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Crepes: Thin with additional water/milk; swirl in a nonstick skillet.
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Baking: Swap into muffins/quick breads for a lighter crumb.
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Coating: Use as a light breading for chicken, fish, or veggies.
Serving Ideas
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Classic: butter + pure maple syrup
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Brunch: fresh berries, yogurt, and a dusting of Granulated Maple Sugar
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Indulgent: warm Maple Cream between pancake layers
Allergens & Notes
Contains wheat and milk (buttermilk).