Grandma'S Egg Pancakes Recipe

Name: Grandma'S Egg Pancakes
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 extra large eggs; 1 cup milk (I use rice milk); 1 tablespoon salted butter, melted (can sub vegetable oil); 1/2 teaspoon vanilla extract; 1 cup unbleached all-purpose flour; 1 tablespoon granulated sugar; 1 tablespoon baking powder; 1/2 teaspoon cream of tartar; 1/2 teaspoon salt; 1 dash ground cinnamon; as needed salted butter (for frying) or cooking spray (see note)

Servings: persons

2 extra large eggs
1 cup milk (I use rice milk)
1 tablespoon salted butter, melted (can sub vegetable oil)
1/2 teaspoon vanilla extract
1 cup unbleached all-purpose flour
1 tablespoon granulated sugar
1 tablespoon baking powder
1/2 teaspoon cream of tartar
1/2 teaspoon salt
1 dash ground cinnamon
as needed salted butter (for frying) or cooking spray (see note)

1
Mix the dry ingredients together (sift if needed).
2
Whisk the eggs, melted butter, vanilla and milk together.
3
Whisk in the dry ingredients in thirds. Some small lumps or OK.
4
Allow to sit 5-10 minutes.
5
Heat a skillet over medium high heat.
6
Add some butter to coat the bottom plus some.
7
When the butter begins to simmer, ladle the batter into the heated butter.
8
The pancakes should be kind of lacy and absorb some of the butter.
9
Turn the cakes when the tops have bubbled edge to edge and cook 30 seconds longer.
10
Plate the pancakes, top with more butter and syrup or whipped cream, fruit and powdered sugar.
11
NOTE: You can use a vegetable spray lightly sprayed on a griddle to reduce calories and fat but it's not the same!

327

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 2 extra large eggs, 1 cup milk (I use rice milk), 1 tablespoon salted butter, melted (can sub vegetable oil), 1/2 teaspoon vanilla extract, and more.

Yes, Grandma'S Egg Pancakes falls under the Breakfast category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Grandma'S Egg Pancakes

How did you like this recipe?

Frequently Asked Questions