Any recipe that has Grandma in the title has to be amazing, right? Well my friends, this one will not disappoint! My Mother-in-law Cathy is famous for her delicious pancakes. They are simply the best, hands down! When I could eat gluten, these were the only pancakes that I would eat, they are that great. After you eat these, you will understand why my kids just can’t eat any other type of pancake! What makes these pancakes irresistible is the special Syrup. It’s unique and amazing and deserves it’s own blog post! So please fix the pancakes with this Syrup and let your LittleChefs do the flipping.
How to Freeze: These also freeze exceptionally well! I like to make a quadruple batch and stick the leftovers in the freezer. You could probably get away with only doing a double recipe unless you’re feeding a bunch of boy like me!
How to warm up from frozen: If the microwave isn’t your thing, then you can do like I do and pop the frozen pancakes into a toaster set on low, hit the frozen button. If they are on the thicker side, you may need to toast your pancake, twice using these settings.
For the microwave: hit on a microwave safe plate, single file (you can stack later), for 30 seconds till done.
LitteChef Tip: Use 1/4 cup measuring cup to have same size pancakes.
Grandma's Buttermilk Pancakes
- 2 cups Self Rising Flour Grandma prefers Hudson Cream
- 1/2 cup white sugar
- 1 egg
- 1 1/2 cups Buttermilk
- 1 cup milk
- Mix all ingredients well. Batter will be kinda thick like a cake batter. Thin with additional milk if you prefer thinner pancakes. Cook on preheated griddle till brown on each side.