The Best Pancakes Breakfast Recipe My Mother Ever Made I Mean It

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Everyone has a mother that made the best pancakes. I didn't realize how good my mother's breakfast recipe for pancakes was until I started trying to make them. These are the fluffiest, best tasting pancakes ever. I mean it.

Mom Made the best pancakes for Us Back in the 50's and 60's, when Food was Real.

You know how they say breakfast is the most important meal of the day? Well turns out they were right. But why? You may ask.

Well I'll tell you. You just have to know how to make it. I am going to share with you the very best pancake recipe ever. No matter where you come from or how many pancakes you've eaten. This recipe is from my mother, from back in the 1950's. You can not beat it. So just take notes and give this a try.

You'll need three large eggs, separated into whites and yolks.

You'll need either buttermilk, whole milk or half and half, I prefer half and half. Don't use skim milk, the consistency will change and you'll just have thin runny pancakes. Yuk!

You'll need a whisk and an electric mixer.

Okay, ready here we go.

Put into a large bowl:

1 1/2 cups all purpose flour

1 tsp baking powder

1 tsp of baking soda

3 tablespoons sugar

½ tsp salt

Whisk these dry ingredients together until they are well incorporated.

In another mixing bowl:

beat the 3 egg yolks with a whisk to break them up

add 1 2/3 cup of the milk of your choice (yes, even the skim milk if you insist)

4 tablespoon of softened butter

½ tsp vanilla

Mean while using a stand or hand mixer, beat the egg whites until stiff peaks.

Now mix the wet ingredients with the dry ingredients, except the egg whites. PLEASE, only mix these together until the dry ingredients are wet, THERE WILL BE PLENTY OF LUMPS. Lumps are good!

Now FOLD in the egg whites. This is important. You want the egg whites to maintain their volume and air. This is what is going to make your pancakes the best pancakes ever. If you smoosh them down to just wet egg whites you've killed them. Shame on you!! FOLD IN THE EGG WHITES.

Now cook them on a griddle or large enough pan that you can flip them. If you use a nonstick skillet you can butter it a little to give you that crispy edge on the outside. Watch for the bubbles on the batter as it cooks, that's the sign it is ready to flip. And please only flip them once. You can peak under them with the spatula if you are uncertain. You are looking for golden brown.

I love to serve maple butter syrup over them. Or you can use fruit syrups or just pick them up and eat them. They are to die for. You will love them. Enjoy!

13 comments

Jessica Neurock
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Posted on Aug 15, 2017
Jessica Neurock
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Posted on Aug 15, 2017
christina wagner
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Susan Kaul
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Taylor Rios
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Simplyoj (Joy L. Carnay) Simplyoj (Joy L. Carnay)
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carol roach
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Posted on Jan 27, 2010