Grandma'S Pancakes(One-Half Batch)
Fluffy, golden pancakes with a hint of sweetness and a tender crumb, perfect for a cozy breakfast. Suitable for family gatherings or weekend brunches.
Ingredients
Instructions
- Mix together eggs, buttermilk, and shortening in a bowl.
- In a separate bowl, combine flour, salt, sugar, baking soda, and baking powder.
- Pour the dry ingredients into the wet ingredients and stir until just combined.
- Heat a skillet or griddle over medium heat and lightly grease.
- Pour batter onto the hot skillet and cook until bubbles form on the surface and edges look set, about 2-3 minutes.
- Flip and cook for an additional 2 minutes until golden brown.
- Serve warm with your favorite toppings.
Tips & Substitutions
For fluffier pancakes, let the batter rest for a few minutes before cooking. If you don't have buttermilk, you can substitute it with regular milk mixed with a tablespoon of vinegar or lemon juice. If you're short on shortening, melted butter works well too. You can add vanilla extract or cinnamon to the batter for extra flavor, and feel free to mix in some blueberries or chocolate chips for a fun twist.
Serving Suggestions
Serve these pancakes warm with maple syrup, fresh fruits, or whipped cream for a delightful breakfast. They pair beautifully with Easy Hermits or can be enjoyed alongside a fruit salad. For a savory option, consider serving them with scrambled eggs or crispy bacon on the side for a complete meal.
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 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 Grandma'S Pancakes(One-Half Batch) contains roughly 176 calories, with 4g protein, 39g carbohydrates, and 2g fat. It is an excellent source of vitamin C (48% of the Daily Value) and calcium (26% of the Daily Value), and a good source of dietary fiber. Note that it is relatively high in sodium, at 2450mg per serving (107% 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?
Absolutely! You can make the batter the night before and store it in the refrigerator. Just give it a gentle stir before cooking. Alternatively, cook the pancakes ahead of time and reheat them as needed. They freeze well too, so you can prepare a batch for quick breakfasts on busy mornings.
What can I use instead of eggs in this recipe?
If you're looking for an egg substitute, you can use 1/4 cup of unsweetened applesauce or a mashed banana per egg. Another option is to mix 1 tablespoon of ground flaxseed with 2.5 tablespoons of water and let it sit for a few minutes to thicken, which can replace each egg in the recipe.
How do I know when the pancakes are done cooking?
The pancakes are ready to flip when you see bubbles forming on the surface and the edges appear set. After flipping, they should cook for another 1-2 minutes until golden brown. A quick check with a toothpick can confirm they’re done; it should come out clean.
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).