The 100 Year Old Pancakes recipe brings a timeless flavor to your breakfast table. With simple ingredients and a few easy steps, you can whip up light and fluffy pancakes that are reminiscent of a bygone era.
Using fresh ingredients is key for the fluffiest pancakes. If you’re out of buttermilk, you can easily substitute with a mixture of regular milk and a splash of vinegar. For those with egg allergies, consider using a commercial egg replacer or flaxseed meal mixed with water. Always good to check for any specific dietary needs when sourcing ingredients.
Pancakes, Waffles & Crepes
100 Year Old Pancakes Recipe
Ingredients
- 2 egg whites
- 2 egg yolks
- 2 tablespoons butter
- 1 cup buttermilk
- 1 cup flour
- 1 tablespoon sugar
- 1/2 teaspoon salt
- 1/2 teaspoon baking powder
- 1/2 teaspoon baking soda
Instructions
- In a small bowl, beat 2 egg whites until stiff peaks form.
- In a large bowl, beat 2 egg yolks until blended, then add 2 tablespoons melted butter and mix together until creamy.
- Stir 1 cup buttermilk into the beaten egg yolks, ensuring a smooth mixture.
- Sift in 1 cup flour, 1 tablespoon sugar, 1/2 teaspoon salt, 1/2 teaspoon baking powder, and 1/2 teaspoon baking soda into the mixture, stirring gently to combine.
- Fold in the egg whites carefully, ensuring not to deflate them too much; the is what makes the pancakes fluffy.
- Heat a non-stick pan or griddle over medium heat and grease it with butter.
- Pour batter onto the hot pan, using about 1/4 cup for each pancake; cook until bubbles form on the surface, then flip and cook until golden brown on both sides.
Part of our Pancake, Waffle and Crepe Recipes collection — Part 1 of 3: