Appalachian Favorite Pancakes
Fluffy, slightly sweet pancakes with a buttery, tangy flavor—perfect for a comforting breakfast or brunch that anyone can enjoy.
Ingredients
Instructions
- Beat the egg.
- Add buttermilk and oil, then stir until combined.
- Whisk together plain flour, sugar, baking powder, baking soda, and salt in a separate bowl.
- Combine the dry ingredients with the wet mixture, stirring until semi-smooth with some lumps.
- Heat an electric skillet to 350°F (about 175°C).
- Add about 4 tablespoons (½ cup) of oil to the skillet and swirl to coat the surface.
- Pour batter into the skillet and cook until bubbles form and edges look set, then flip and cook until golden brown on both sides.
Tips & Substitutions
For fluffier pancakes, let the batter rest for a few minutes after mixing. If you don't have buttermilk, you can substitute it with regular milk mixed with a tablespoon of vinegar or lemon juice. Adjust the sweetness by adding more sugar or try using maple syrup in the batter for extra flavor. For a twist, consider folding in berries or nuts.
Serving Suggestions
Serve these pancakes with a drizzle of maple syrup or honey, and top with fresh fruits like blueberries or strawberries for a delicious breakfast. They pair beautifully with Miss Penny's Strawberry Pie as a dessert option or alongside a savory dish like Grandpa's Favorite Cornbread for a hearty brunch.
Storage & Reheating
Store leftover pancakes in an airtight container in the refrigerator for up to 3 days. To reheat, place them in a toaster or microwave for a few seconds until warmed through. For a crispy texture, you can also reheat them in a skillet over medium heat for a couple of minutes on each side.
Nutrition & Diet Analysis (per serving)
Each serving of Appalachian Favorite Pancakes contains roughly 633 calories, with 2g protein, 23g carbohydrates, and 61g fat. It is an excellent source of vitamin C (24% of the Daily Value) and calcium (21% of the Daily Value), and a good source of dietary fiber. Note that it is relatively high in sodium, at 684mg per serving (30% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I make these pancakes ahead of time?
Yes, you can prepare the batter ahead and refrigerate it for up to 24 hours. Just give it a good stir before cooking. Alternatively, you can cook the pancakes in advance and freeze them. Place parchment paper between layers in a container to prevent sticking, and reheat as needed.
What can I use instead of plain flour?
If you want to make these pancakes gluten-free, you can substitute plain flour with a gluten-free all-purpose flour blend. Just ensure it contains xanthan gum, as this will help with the texture. For a healthier option, whole wheat flour can also be used, though it will result in a denser pancake.
How do I know when the pancakes are done cooking?
Pancakes are ready to flip when bubbles form on the surface and the edges appear set. After flipping, cook until they are golden brown on both sides. It's crucial not to overcrowd the skillet, as this can lead to uneven cooking. Keep an eye on the heat to prevent burning.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).