Grandma's Classic Buttermilk Pancakes & Waffles
Step into a world of nostalgia with my grandma's beloved buttermilk pancakes and waffles. This cherished recipe has been passed down through generations, starting from my grandma to my parents and finally to me. Each bite takes me back to carefree mornings filled with laughter and love. These fluffy delights are a staple in our home, and after tasting them, you'll find it hard to enjoy store-bought mixes again! To ensure our family can enjoy them on busy mornings, I double the recipe and transform the leftovers into waffles, which I flash-freeze for quick breakfasts. They're so good, even better than any frozen boxed variety! Get ready for a heartwarming breakfast that brings everyone together.
N/A
Servings
N/A
Calories
7
Ingredients
Ingredients
Flour
2 cups (All-purpose flour, sifted if desired.)
Baking Powder
8 teaspoons (Levelled. Note: 7 teaspoons can also be used for a less elevated pancake.)
Sugar
1/4 cup (Granulated white sugar.)
Salt
1/4 teaspoon (Regular salt.)
Eggs
2 (Large, beaten.)
Milk
2 cups (Whole milk or buttermilk for extra fluffiness.)
Oil
1/3 cup (Vegetable oil or melted butter.)
Instructions
1
In a large mixing bowl, combine the flour, baking powder, and salt, stirring well to mix the dry ingredients thoroughly.
2
In a separate bowl, beat the eggs until frothy, then add the milk, oil, and sugar. Whisk until you have a smooth mixture.
3
Pour the wet ingredients into the dry ingredients and mix gently by hand until just combined. Avoid over-mixing for the fluffiest pancakes and waffles.
4
For pancakes: Preheat an electric griddle to approximately 350°F (175°C) or heat a non-stick skillet over medium heat. Pour about 1/4 cup of the batter onto the hot griddle.
5
Cook until the tops of the pancakes bubble and the bubbles start to break (about 2-3 minutes). Flip the pancakes and cook for an additional 2-3 minutes or until golden brown.
6
For waffles: Preheat your waffle maker and pour the appropriate amount of batter as per the manufacturer's instructions. Cook until golden brown and crispy.
7
Serve warm with your choice of whipped cream and fresh strawberries or classic butter and maple syrup. Enjoy every scrumptious bite!
Nutrition Information
Frequently Asked Questions
Frequently Asked Questions
What is the name of this family recipe?
The recipe is called Grandma's Classic Buttermilk Pancakes & Waffles.
Where did this recipe originate?
This is a cherished family recipe passed down from the author's grandmother to their parents and then to them.
Can I use this batter for both pancakes and waffles?
Yes, this versatile batter is designed to make both fluffy pancakes and crispy waffles.
What is the secret to making the pancakes fluffy?
The secret to fluffiness is using 8 teaspoons of baking powder and avoiding over-mixing the batter.
Can I use buttermilk instead of regular milk?
Yes, using buttermilk is highly recommended for extra fluffiness.
What temperature should the griddle be for pancakes?
An electric griddle should be preheated to approximately 350°F (175°C).
How much batter should I use for each pancake?
It is recommended to use about 1/4 cup of batter for each pancake.
When is the right time to flip a pancake?
Flip the pancakes when the tops bubble and the bubbles start to break, which usually takes 2-3 minutes.
Can I freeze these for later?
Yes, you can flash-freeze leftover waffles for quick and easy breakfasts on busy mornings.
How many teaspoons of baking powder are required?
The recipe calls for 8 teaspoons of baking powder, though 7 teaspoons can be used for a slightly less elevated pancake.
How many eggs do I need?
The recipe requires 2 large eggs, which should be beaten until frothy.
What type of flour is best for this recipe?
Use 2 cups of all-purpose flour, and you can sift it if desired.
What kind of oil should I use?
You can use 1/3 cup of vegetable oil or an equal amount of melted butter.
How much sugar is in the recipe?
The recipe includes 1/4 cup of granulated white sugar.
What is the recommended serving size?
Specific serving sizes are not listed, but the recipe uses 2 cups of flour and 2 cups of milk as the base.
How should I mix the dry and wet ingredients?
Combine dry ingredients in one bowl, whisk wet ingredients in another, then pour wet into dry and mix gently by hand.
Can I cook these in a regular skillet?
Yes, a non-stick skillet over medium heat works well if you do not have an electric griddle.
What toppings are suggested?
Suggested toppings include whipped cream and fresh strawberries, or classic butter and maple syrup.
How many ingredients are in this recipe?
There are a total of 7 main ingredients: flour, baking powder, sugar, salt, eggs, milk, and oil.
Why should I double the recipe?
The author suggests doubling the recipe to transform leftovers into waffles for flash-freezing.
Is this recipe considered easy?
Yes, it is tagged as an easy recipe that is better than store-bought mixes.
How much salt is needed?
The recipe calls for 1/4 teaspoon of regular salt.
How should the eggs be prepared?
The eggs should be beaten until they are frothy before being added to the other wet ingredients.
What are the instructions for waffles?
Preheat your waffle maker and pour the amount of batter recommended by the manufacturer, cooking until golden and crispy.
Is this recipe suitable for brunch?
Absolutely, brunch is one of the primary tags for this nostalgic comfort food recipe.
What makes this recipe nostalgic?
It is a multi-generational family favorite that brings back memories of carefree mornings filled with love.
Can I use melted butter instead of oil?
Yes, the recipe explicitly states that 1/3 cup of melted butter can be used as an alternative to oil.
How long do the pancakes take to cook in total?
They take approximately 4-6 minutes in total (2-3 minutes per side).
What is the first step in the instructions?
The first step is to combine the flour, baking powder, and salt in a large mixing bowl.
Is there a specific order for the wet ingredients?
Beat the eggs until frothy first, then add the milk, oil, and sugar and whisk until smooth.