🖋️ Written by Emma
introduction
Grandma’s Pancakes are a classic breakfast dish that brings joy and comfort. Fluffy and delicious, these pancakes are perfect for a family breakfast or a cozy brunch. This recipe is easy to follow and takes just a few simple ingredients to create fluffy stacks everyone will love.
why make this recipe
Making Grandma’s Pancakes is a great way to start your day on a good note. They are quick to prepare and can be customized with your favorite toppings. Whether you like maple syrup, fresh fruit, or even chocolate chips, these pancakes can be tailored to suit your taste. Plus, making breakfast together can be a fun family activity.
how to make Grandma’s Pancakes
Ingredients:
- 1 cup all-purpose flour
- 2 tablespoons sugar
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1 cup buttermilk
- 1 large egg
- 2 tablespoons melted butter
- 1 teaspoon vanilla extract
- Butter or oil for cooking
Directions:
- In a large bowl, whisk together the flour, sugar, baking powder, baking soda, and salt.
- In another bowl, combine the buttermilk, egg, melted butter, and vanilla extract.
- Pour the wet ingredients into the dry ingredients and stir just until combined; don’t overmix.
- Heat a griddle or skillet over medium heat and add a little butter or oil.
- Pour about 1/4 cup of batter for each pancake onto the griddle. Cook until bubbles form on the surface, then flip and cook until golden brown on the other side.
- Serve warm with syrup, fruit, or your desired toppings.
how to serve Grandma’s Pancakes
Serve Grandma’s Pancakes warm on a plate. You can stack them high and top them with your favorite syrup, fresh fruit, whipped cream, or even a sprinkle of powdered sugar. They are best enjoyed right after cooking when they are still fluffy and warm.
how to store Grandma’s Pancakes
If you have leftover pancakes, let them cool completely. Place them in an airtight container and store them in the refrigerator for up to 3 days. You can also freeze them by placing wax paper between each pancake in a freezer-safe bag for up to 2 months.
tips to make Grandma’s Pancakes
- Make sure not to overmix the batter. A few lumps are okay; this will keep your pancakes fluffy.
- Ensure the griddle is hot enough before pouring the batter to achieve a nice golden color.
- Adjust the heat as needed to prevent burning, especially if cooking multiple pancakes at once.
variation
You can easily change up this recipe by adding things like blueberries, banana slices, or chocolate chips to the batter before cooking. For a healthier twist, try using whole wheat flour instead of all-purpose flour.
FAQs
1. Can I use regular milk instead of buttermilk?
Yes, if you don’t have buttermilk, you can use regular milk. To make a buttermilk substitute, just add 1 tablespoon of vinegar or lemon juice to 1 cup of milk and let it sit for 5 minutes.
2. How do I know when to flip the pancakes?
You should flip the pancakes when you see bubbles forming on the surface. If the edges look dry, it’s also a good sign they are ready to flip.
3. Can I make the batter ahead of time?
It’s best to use the pancake batter right after mixing it. If you prepare it ahead of time, the pancakes may not turn out as fluffy due to the reactions from the baking powder and baking soda. If necessary, you can store it in the fridge, but use it within a couple of hours.
Grandma's Pancakes
Ingredients
Method
- In a large bowl, whisk together the flour, sugar, baking powder, baking soda, and salt.
- In another bowl, combine the buttermilk, egg, melted butter, and vanilla extract.
- Pour the wet ingredients into the dry ingredients and stir just until combined; don't overmix.
- Heat a griddle or skillet over medium heat and add a little butter or oil.
- Pour about 1/4 cup of batter for each pancake onto the griddle.
- Cook until bubbles form on the surface, then flip and cook until golden brown on the other side.
- Serve warm with syrup, fruit, or your desired toppings.
