I don’t think I’ll ever make another pancake recipe. First of all, they’re Grandma Jane’s. Second, they’re delicious! My extended family has this most weekends when we’re together for breakfast but my family eats it for dinner, too! Honestly, who doesn’t love breakfast for dinner?
I double this recipe. It’s more food than our family of four needs but the leftovers freeze really well. I store them in Tupperware in the freezer with parchment paper between the layers. Simply pop the frozen pancake in the toaster and you’ve got yourself a quicky breakfast that your six year old can make all by their lonesome. In fact, my six year old does do it for herself and her brother. As she says, easy peasy lemon squeezy!
- 1.5 cups whole wheat flour
- 2 cups buttermilk
- 2 eggs
- 1.5 tsp baking soda
- .5 tsp salt
- coconut oil (for the electric frying pan, not the batter)
- Mix the first five ingredients together. I often add milk to the batter if I need to thin it out a little.
- Heat the electric pan to about 300 degrees.
- Melt coconut oil in the pan. Coconut oil is a great substitute for Crisco, if that’s what you’ve used in the past.
- Pour about 1/3 cup of batter per pancake.
- Flip the pancake once bubbles have risen to the top side of the pancake and burst, leaving little holes.
- Top the pancakes with real butter and locally sourced (if possible) maple syrup.
Serve with pork or turkey bacon (Trader Joe’s has uncured AND high fructose corn syrup-free brands) and applesauce. Tonight, we also had the crispy bacon vs non-crispy bacon debate. From the picture, you can see which side I’m on. I’ll leave you to decide what’s best for you and yours.
Take the recipe, change the name from Grandma Jane’s pancakes to (insert your name here)‘s pancakes and you’ve started a tradition in your family where you’ll be remembered for generations to come!