Grandma'S Buttermilk Pancakes
Grandma's Buttermilk Pancakes are classic, fluffy pancakes with a hint of cinnamon and sugar, perfect for a comforting breakfast served with French toast slices.
Ingredients
Instructions
- Mix 1 tablespoon sugar with 3/4 cup milk and pour over sliced bread.
- Dip each piece of bread in beaten eggs, handling carefully so that bread retains its shape.
- Gently melt butter in a skillet and fry the bread on both sides until golden brown.
- Remove to a serving dish and sprinkle with pre-mixed cinnamon and sugar.
- Serve hot.
Tips & Substitutions
For fluffier pancakes, allow the batter to rest for about 10 minutes before cooking. If you don't have buttermilk, you can substitute with regular milk mixed with a tablespoon of vinegar or lemon juice. For added flavor, consider incorporating vanilla extract or a pinch of nutmeg. To elevate your dish, try serving with fresh fruits or a drizzle of maple syrup.
Serving Suggestions
Serve these pancakes with a dollop of whipped cream and fresh berries for a delightful breakfast treat. They pair beautifully with sides like crispy bacon or sausage links. For a complete meal, consider adding a light salad or some yogurt. For more delicious options, browse more American recipes for varied breakfast ideas.
Storage & Reheating
Leftover pancakes can be stored in an airtight container in the refrigerator for up to 3 days. To reheat, simply place them in a toaster or microwave until warmed through. For best results, reheat in a skillet over medium heat to restore some crispiness, or try freezing them for up to a month.
Nutrition & Diet Analysis (per serving)
Each serving of Grandma'S Buttermilk Pancakes contains roughly 414 calories, with 9g protein, 62g carbohydrates, and 15g fat. It is an excellent source of calcium (23% of the Daily Value), and a good source of protein and potassium. Note that it is relatively high in sodium, at 1580mg per serving (69% 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 the batter in advance?
Yes, you can prepare the batter a few hours ahead and store it in the refrigerator. However, for best results, it's recommended to use it within 2 hours. This allows the pancakes to remain fluffy when cooked. Just give the batter a gentle stir before cooking.
What can I use instead of Bisquick?
If you don't have Bisquick, you can make your own pancake mix by combining 1 1/2 cups of all-purpose flour, 2 teaspoons of baking powder, 1 teaspoon of salt, and 1 tablespoon of sugar. This homemade mix can be used in the same way as Bisquick for your pancakes.
How do I prevent the pancakes from sticking to the skillet?
Ensure your skillet is properly preheated and use enough butter to coat the surface. If using a non-stick skillet, you may also use cooking spray. Watch the temperature; too high can burn the pancakes while too low can cause sticking.
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).