Grandma's Famous Buttermilk Pancakes
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So good, you'll never eat Bisquick again
These fluffy buttermilk pancakes are a famous recipe in my family (and with my friends now too). I'm not sure where the original recipe came from but in my family they are known as (Great)-Grandma's Pancakes.
These are seriously the best pancakes you will ever taste. I'm actually a bit hesitant to share the recipe because it feels a bit like sharing a really good secret, but I just don't think I can hold this secret in any longer.
This recipe has been at the forefront of my cooking/baking repertoire for as long as I've been cooking. In college, I would sometimes bring a batch of these pancakes made in silver dollar size. They were so well received that the lecture was regularly interrupted by "pass the bucket down this way!"
- 2 cups buttermilk
- 2 cups flour
- 1/2 cup sugar
- 2 eggs, SEPARATED
- 1 teaspoon baking soda
- 1/2 teasppoon salt
- 1/4 cup vegetable oil
- Mix everything (including yolks) except egg whites - which should be reserved in a small bowl when eggs are separated.
- Beat egg whites to soft peaks.
- Gently fold frothy egg whites into the rest of the batter.
- Cook on lightly greased griddle.
- Flip when no new bubbles are forming and the edges begin to look dry.
- Do NOT flatten with spatula after flipping - allow them to be wonderfully fluffy.
- Enjoy warm with any number of pancake toppings: syrup, powdered sugar, fruit topping, etc. Or eat them plain (you'd be surprised about how good they are, even cold and plain).
To Make a Huge Batch (1.5 times recipe)
Our huge family almost always needed to make an enormous batch, so here's the recipe for a larger batch:
- 3 cups Buttermilk
- 3 cups Flour
- 3/4 cup Sugar
- 3 Eggs (separated)
- 1 1/2 tsp Baking Soda
- 3/4 tsp Salt
- 3/8 cup Vegetable Oil