I’m sharing my favorite 5 old fashioned pancake recipes you will love today, I promise! Let’s picture a brunch for a school graduation, with the tables decorated with bowls of every color filled with toppings for pancakes, crepes or waffles. It could be a party, a brunch or even breakfast for dinner. My daughter Heidi and her husband, Nate cook a huge brunch every Sunday and whoever drops by is always welcome. You know what I mean, there is always enough food for everyone. There could be 15 or 30 people, we never know. But the food is made from scratch and you can smell the yummy food as you walk through the front door. You can keep your pancakes warm in one of these: Norpro Tortilla Pancake Keeper I purchased two of these because I have a big family. I love fixing breakfast!
Some of these recipes will need a blender, a mixing bowl, hand mixer, dough whisk or spoon to mix the ingredients. You can use a griddle, a crepe pan or cast iron pan. So start thinking which recipe you want to make first, don’t forget the butter and whipped cream in some cases. You know you can use the whipped cream in the cans but there is nothing quite like fresh cream whipped with sugar and vanilla added.
2 cups bread flour
2 tablespoons sugar
1 teaspoon salt
1 teaspoon baking soda
2 cups buttermilk
I start with a medium bowl and add the flour and make a well in the center. I then add all of the other ingredients and use my Danish whisk or one of my stainless steel whisks. I use approximately 1/4 cup of batter for each pancake and cook each side until golden brown. These are fabulous and fluffy!
PRINTABLE recipe: Buttermilk Pancakes by Food Storage Moms
Chunky Monkey Pancakes
2 cups freshly ground hard white wheat flour or white bread flour
2 tablespoons baking powder
1 teaspoon sea salt
4 teaspoons honey
2-1/2 cups milk
1/2 cup oil
Mini chocolate chips, use amount as desired (I sprinkle just a few on each pancake)
I place all the ingredients in a bowl and whisk it until blended. It will be a medium thick batter or add more milk until you reach your preferred thickness. I use approximately 1/4 cup of batter for each pancake and cook each side until golden brown. Serve with maple syrup or caramel sauce.
PRINTABLE recipe: Chunky Monkey Pancakes by Food Storage Moms
Oven Puffy Baked Pancakes
1 cup milk
1 cup bread flour
1/2 cup melted butter
Preheat oven to 425 degrees, place all of the ingredients in a blender and whip until fluffy and blended. Quickly place the batter into a greased 9-inch by 13-inch cake pan, or fill a greased muffin/cupcake (12 cupcake pan) to the top of each cupcake spot. They will puff up.
Bake the cake pan or cupcake pan approximately 15-20 minutes or until golden brown. Serve with butter, powdered sugar, cinnamon/sugar, jam or syrup.
PRINTABLE recipe: Oven Puffy Baked Pancakes by Food Storage Moms
Swedish or Norwegian Pancakes
Pictured above with the cherries.
1/2 cup bread flour
1/4 cup sugar
1/2 teaspoon salt
1/4 cup butter
1-1/2 cups milk
Combine all the ingredients in a blender and pour enough batter to make a six-inch circle on a hot griddle. Cook them until they can be flipped and cooked one more minute. Serve hot with fresh berries, bananas, peaches and freshly whipped cream.
PRINTABLE recipe: Swedish or Norwegian Pancakes by Food Storage Moms
Whole Wheat Pancakes
1-1/2 cups freshly ground hard white wheat
1-1/2 cups milk
3 tablespoons milk
3 tablespoons oil
3/4 teaspoon salt
Combine all of the ingredients in a bowl and whisk until smooth. I use approximately 1/4 cup of batter for each pancake and cook each side until golden brown. These take a bit longer to cook because of the whole wheat, but it’s worth it, I promise. Cook these on a hot greased griddle and cook each side as you do any pancake. These are delicious!
PRINTABLE recipe: Whole Wheat Pancakes by Food Storage Moms
My Favorite Toppings:
- Jam or jelly
- Sliced peaches
- Cinnamon and sugar
- Brown sugar
- Papaya sliced
- Caramel sauce
- Powdered sugar
- Whipping cream
I hope you try making some my 5 old fashioned pancake recipes that have been in my family for 50 years or more.