You know when a friend has an out of this world recipe and you NEED it in your recipe binder, and you are told it’s a secret family recipe that they can’t share. I hate that. But this is one of those recipes. I teetered on sharing this pancake recipe for quite a while now, and finally my husband insisted that I share.
The first time I had these pancakes I was meeting my husbands family for the first time. (It was also my first time lighting fireworks on the Forth of July, at least that I can remember. Fireworks, even the dinky things we lit that day, are illegal in my part of the woods. It was a weekend of all sorts of firsts.) His mom whipped them up and put a big block of cheese on the table. I had to ask what the cheese was for, because who just has a block of cheese on the table for breakfast? My future brother in law laughed because apparently he had the same reaction the first time he sat down to a block of cheese with pancakes. Its just their tradition- cut all that sweetness with a slice of cheese.
This recipe was perfected by my husband’s grandmother who we fondly call Grandma Rock. On the surface, it seems like your run of the mill pancake recipe, but I’m telling you, Grandma Rock got this perfect. Bisquick doesn’t happen in our house because we have learned a better way. This is the end all, be all of pancakes in my book.
These are such a cinch to throw together. First dump all the dry ingredients into a bowl and sift.
Next the eggs, this next step really make these pancakes fluffy. Separate the egg whites into a separate bowl and plop the yolks into the bowl with the dry ingredients. (Honestly I only do this if I have time. They are still great if you add the whole egg in all at once.) Add the rest of the liquid ingredients and mix it all up.
Now beat the egg whites until soft peaks form.
Heat up your griddle and pour out your flap jacks. Bubbles will form and when the bubbles start to pop, flip ’em. Finish cooking for about 2 minutes.
Dig into a short stack!
- 2 cups flour
- 2 TBSP sugar
- 1 tsp salt
- 1 TBSP baking powder
- 2 eggs (separated)
- 1 1/2 cup milk
- 1/3 cup vegetable oil
- 1 tsp vanilla
- Add dry ingredients to a large bowl.
- Separate egg whites into a separate bowl and add egg yolks to the dry ingredients.
- Add the milk, vegetable oil and vanilla to the dry ingredients, mix until the ingredients are well combine.
- Beat the egg whites until soft peaks form.
- Fold into the batter. Its okay if it is still lumpy.
- Heat griddle to 350 degrees. Measure out pancake batter on the griddle in big circles. Let cook until the bubbles top. Flip over and cook for about 2 more minutes.
- Remove from griddle and serve.
I bought a pancake griddle for Christmas last year. Yes, after 8 years of making pancakes, I finally bought a griddle. Its been a total game changer. This griddle from Presto has been working out great. It’s ACTUALLY non stick and clean up is no more than a quick wipe down. (affiliate link.)