Old Fashioned Pancake Recipe

Thanks to Grandma's quick old fashioned pancake recipes, you can have fun making a variety of homemade pancakes and toppings today. There's nothing like a hearty stack of pancakes to brighten any day.

Favorite Old Fashioned Pancake Recipes

Mom's Recipe Scrapbooks (1920s)

Basic Old Fashioned Pancake Recipe

2 cups whole milk or sour milk
3 eggs, whites beaten separately
1 teaspoon baking soda
1 teaspoon salt
Flour enough to make a batter

Mix batter as usual. Beat the whites of the 3 eggs and stir in slowly last thing before baking. Beating the egg whites makes the pancakes fluffier.

Golden Pancakes

2 eggs
2-1/4 cups milk
1 tablespoon cooking oil
2 cups all-purpose flour, sifted
2 teaspoons sugar
3 teaspoons baking powder
1/2 teaspoon salt

Beat eggs in large bowl, then add milk, oil. Sift together flour, sugar, baking powder, salt, then add to liquid mixture and beat until smooth.

Bake pancakes on a hot griddle or pan until bubbles form, then turn over and bake on the other side until golden brown. Serve hot with syrup.

Apple Pancakes

For this old fashioned pancake recipe, make as for Golden Pancakes (above), but separating the eggs. Use egg yolks in the batter instead of whole eggs. Fold in about 2 cups grated unpeeled apples.

Beat egg whites stiff and fold in last. Bake as usual. Serve hot pancakes sprinkled with cinnamon syrup or amber syrup, or drizzled with spiced honey syrup (recipes below), or your favorite pancake syrup.

Cinnamon Syrup

Bring to a boil 1 cup brown sugar, 1 cup water, and 1/2 teaspoon cinnamon in a saucepan. Boil hard for about 10 minutes, until syrupy, then stir in 1 tablespoon butter. Delicious when served with apple pancakes!

Spiced Honey Syrup

Heat 1 cup liquid honey and 1/2 teaspoon mace in a small saucepan, then stir in 1 teaspoon soft butter.

Amber Syrup

Dissolve 3 tablespoons Tang® drink mix in 3 tablespoons water. Blend in 3/4 cup light corn syrup. Serve warm or cold on pancakes, waffles, or ice cream. Makes about 1 cup.

Peanut Butter Pancakes

2 cups pancake mix
2 cups milk
2 eggs
1/2 cup peanut butter
2 tablespoons melted shortening
Butter
Raspberry Jam

Measure pancake mix, milk, eggs, peanut butter, and shortening into bowl. Stir until batter is fairly smooth. Pour batter onto hot, lightly greased griddle or frying pan, allowing about 1/4 cup batter per pancake. Turn when tops are covered with bubbles and edges appear cooked. Turn only once.

Spread with butter and jam, then stack up, allowing 3 pancakes per serving. Serves 6 to 8 persons, depending on the size you make them.

Ginger Pancakes

Mix 3 heaped tablespoonfuls of self-raising flour with a pinch of salt, 1 teaspoonful of ground ginger, 1 well-beaten egg, and sufficient milk and water (in equal quantities) to make a smooth batter, and, lastly, some well chopped crystallized ginger chips. Fry in very hot lard until a rich brown color.

Place on a hot dish, and spread each pancake with lemon curd topping as soon as cooked. These are delicious! It makes an excellent change from the usual old fashioned pancake recipe.

7-Up Pancakes

1 egg
1 tablespoon melted shortening
5 ounces 7-Up
1 cup buttermilk pancake mix

Beat egg well, add melted shortening, add 3 ounces of 7-Up, stir in buttermilk pancake mix, add remainder of 7-Up. Makes 8 average-sized pancakes.

Cornmeal Pancakes

1 cup cornmeal
3/4 cup flour
1/2 teaspoon salt
1 heaping teaspoon baking soda
2 heaping teaspoons cream of tartar
Water enough to make a thin pancake batter

Mix ingredients into a batter and fry pancakes on a hot pan or griddle.

Nut Pancakes

Mix 1/3 cup chopped nuts with 1 cup prepared pancake flour and 1 cup sweet milk or water. Stir until smooth. Bake on hot, greased griddle until surface is covered with bubbles; then turn and bake on other side.

Breadcrumb Pancakes

4 cups milk, scalded
4 cups fresh white bread crumbs
4 egg yolks
1-3/4 cups sifted all-purpose flour
2 teaspoons baking powder
1/2 teaspoon salt
3/4 cup butter, melted
4 egg whites

Pour hot milk over breadcrumbs and let stand until cool. Beat egg yolks in small bowl until thick and lemon colored, then stir into milk mixture.

Sift flour, baking powder, and salt together, add to batter mix. Stir in melted butter. Beat egg whites stiff, then fold gently into batter.

Bake on hot greased griddle or pan. Serve with syrup, honey, or jelly. This old fashioned pancake recipe makes about 40 small pancakes.

Vintage Idea for Serving Pancakes

Homemade Pancake Toppings

There's nothing better tasting for breakfast or lunch than a stack of hot pancakes with a delicious topping. Here's a variety of tasty topping suggestions to use with your favorite old fashioned pancake recipe:

• Butter pancakes, sprinkle with powdered sugar and add a few drops of orange or lemon juice.
  
• Maple syrup, corn syrup, or brown sugar syrup with a big pat of butter on top makes a traditional topping.
  
• Enjoy a sprinkle of grated cheese over piping hot pancakes. The cheese will melt and give delightful flavor to the pancakes.
  
• Serve pancakes generously topped with your favorite fruit jelly or jam.
  
• Serve buttered pancakes with sweetened crushed strawberries, raspberries, or blackberries.
• Ice cream of any flavor or whipped cream turns a stack of pancakes into a special dessert.
  
• Fruit sauces make a nice variation for pancakes, sauces such as apple, cherry, pineapple, raisin, rhubarb, or peach.
  

Maple Syrup products are available at most North American supermarkets and in specialty food stores overseas. Also, pure maple syrup is easily purchased at Amazon.com in their Grocery section.

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