Some recipes are more than just instructions—they’re a connection to the past.
This one has been passed down through generations of Scott’s family, and while we can only trace it back five generations, we’re pretty sure it goes back even further—likely from his great-great-grandfather’s own great-great-grandfather. 😉
It’s a humble Polish recipe, golden and thin, made from scratch with simple ingredients. The kind of food that doesn’t need fancy toppings or modern twists—just a hot griddle and a good appetite.
What makes this recipe even more special is the tradition that came with it.
In a time when men rarely cooked, it was the men in the family who made these pancakes. They’d gather on weekend mornings—sons, dads, uncles, and grandpas—flipping pancakes and filling the house with the smell of butter and buttermilk.
These pancakes are more than breakfast—they’re a memory, a moment, and a tradition worth keeping alive. And we think it might just be the greatest pancake recipe ever made.
Why You’ll Love This Recipe
There’s a reason this recipe has stuck around for generations—and why it’s still a favorite in our home today. It’s simple, dependable, and delicious enough that no one ever asks for anything else on pancake mornings.
- Generational goodness: This recipe has stood the test of time.
- Simple, real ingredients: Pantry staples and buttermilk—you might already have everything on hand.
- Golden and thin: Not your typical fluffy stack. These are tender, buttery, and full of flavor.
- Easy to mix and flip: No electric mixer. Just a bowl, a spoon, and a hot griddle.
It’s one of those back-pocket recipes you’ll turn to again and again—whether you’re feeding a crowd or just making something special on a slow Saturday morning.
Quick Look
- Prep Time: 5 minutes
- Cook Time: 15 minutes
- Total Time: 20 minutes
- Servings: 4–6
- Difficulty: Easy
Ingredients
You don’t need anything fancy for this recipe—just a few pantry staples and a little buttermilk (or something close to it).
Here’s what you’ll need:
- 2 eggs, well beaten
- 2 tablespoons melted butter
- 3 cups buttermilk
- 1 1/4 teaspoons baking soda
- 2 tablespoons sugar (not in the original recipe—added later for golden color)
- Up to 2 cups all-purpose flour (enough to make a thin batter)
Ingredient Notes
If you don’t keep buttermilk on hand (we usually don’t), you can easily make your own by adding a tablespoon of lemon juice or vinegar to a cup of milk and letting it sit for 5–10 minutes. I also like to keep powdered buttermilk in the pantry just for recipes like this—it’s a handy backup and works great!
Directions
This recipe comes together quickly and easily, with no special tools required—just a bowl, a spoon, and a hot griddle.
DO NOT USE A MIXER.
Here’s how to make the greatest pancake recipe, step by step.
Step 1: Beat the Eggs
Crack the eggs into a large mixing bowl and beat them well by hand until they’re light and frothy.
Step 2: Add the Butter and Buttermilk
Stir in the melted butter, then pour in the buttermilk. Mix gently to combine.
Step 3: Mix in Baking Soda and Sugar
Add the baking soda and sugar to the bowl. Stir until fully dissolved.
Step 4: Add the Flour Slowly
Gradually add the flour, stirring as you go. The batter should be thin and pourable—slightly lumpy is perfectly fine.
Step 5: Preheat the Griddle
Heat a lightly greased griddle or skillet to 375–400°F. You want it hot enough to sizzle when the batter hits the griddle.
Step 6: Pour the Batter
Use a measuring cup or soup ladle to pour the batter onto the hot griddle. Space the pancakes so they have room to spread.
Step 7: Flip the Pancakes
Watch for bubbles to form on top and the edges to look set. Flip the pancakes gently and cook the other side until golden brown.
Step 8: Serve and Enjoy
Serve hot with your favorite toppings—sweet or savory. These pancakes are best enjoyed right off the griddle!
Topping Ideas
These pancakes are simple and classic, which makes them perfect for dressing up however you like:
- Butter and warm maple syrup
- Cinnamon sugar
- Fresh berries and whipped cream
- Homemade fruit syrup or jam
- Over-easy fried egg (Scott’s go-to!)
You can keep it simple or get creative—these pancakes are the perfect base for whatever your family loves.
Simple Tips for Perfect Homemade Pancakes
Here are a few simple tips to help you get perfect, golden pancakes every time.
- When to flip: Wait until you see bubbles across the top and the edges begin to look dry. Gently lift with a spatula to check for a golden underside.
- How to pour the perfect pancake: Use a 1/4 cup measuring cup for consistent size. Don’t overcrowd the griddle, and let the batter rest for a couple of minutes if it feels too thick.
- Don’t overmix the batter: A few lumps are perfectly fine. Overmixing can make your pancakes tough instead of tender.
- Use a hot, evenly heated griddle: Let your pan preheat fully before pouring the batter. If it’s too cool, the pancakes won’t brown; if it’s too hot, they’ll burn before cooking through.
- Grease lightly: Too much butter or oil can cause uneven browning or crispy edges. A quick swipe of lard with a paper towel works great.
- The first pancake is usually a test: It might not be perfect—and that’s totally normal. Adjust your heat and keep going.
- Keep pancakes warm in the oven: Place cooked pancakes on a wire rack set over a baking sheet and keep them in a warm oven (around 200°F) while you finish cooking the rest. This keeps them warm without getting soggy.
- Store leftovers in the fridge: Let pancakes cool completely, then stack them with parchment or wax paper between each one. Store in an airtight container in the fridge for up to 4 days.
- Reheat like a pro: Warm them in the toaster oven, microwave, or on a dry skillet. The toaster oven gives the best texture, but the microwave is fastest for busy mornings.
- Freeze for later: Lay cooled pancakes in a single layer on a baking sheet and freeze until solid. Then transfer them to a freezer bag with parchment between each one. They’ll keep for up to 2 months.
These pancakes are easy to make, easy to save, and just as delicious the next day—making them perfect for both lazy mornings and busy ones.
FAQs
Got questions? Here are a few helpful tips and answers to make sure your pancakes turn out just right—no matter what comes up in the kitchen.
Can you freeze pancake batter?
Not recommended for this recipe—it uses baking soda, which loses its power over time. It’s best to cook the pancakes and freeze those instead.
How do you freeze pancakes?
Let them cool completely, then stack with parchment between each one. Store in a freezer bag for up to 2 months. Reheat in the toaster oven or microwave.
Can I use regular milk instead of buttermilk?
Yes, you can! For best results, add 1 tablespoon of lemon juice or vinegar per cup of milk and let it sit for 5–10 minutes before using. It won’t be exactly the same, but it works in a pinch.
Can I double the recipe?
Absolutely. This recipe doubles well and is perfect for feeding a crowd. Just be sure to mix gently and avoid overworking the batter.
Have another question I didn’t cover? Leave a comment—I’d love to help!
Scott’s Great-Great Grandpa’s Pancakes (The Greatest Pancake Recipe)
Ingredients
- 2 eggs well beaten
- 2 tbsp melted butter
- 3 cups buttermilk
- 1 1/4 tsp baking soda
- 2 tbsp sugar (This ingredient was not in the original recipe. It was added to give the cooked pancakes a more golden color.)
- 2 cups flour (Add enough flour so the batter is quite thin – it might be less than 2 cups.)
Instructions
- Do Not use an electric mixer.
- In a large mixing bowl, beat the eggs well by hand.
- Stir in the melted butter and buttermilk.
- Add the baking soda and sugar, mixing gently to combine.
- Gradually add flour until the batter is thin and pourable—up to 2 cups total. Slight lumps are okay.
- Heat a lightly greased griddle or skillet to 375–400°F.
- Pour about 1/4 cup of batter per pancake onto the hot griddle.
- Flip when bubbles form and the edges look set. Cook until both sides are golden brown.
- Serve hot with your favorite toppings.
Notes
- This recipe makes thin, golden pancakes with a tender texture—not the fluffy kind.
- You may not need the full 2 cups of flour; stop when the batter is thin and pourable.
- No electric mixer needed—just stir gently by hand.
- If you don’t have buttermilk, add 1 tablespoon of lemon juice or vinegar to each cup of milk and let it sit for 5–10 minutes.
- Powdered buttermilk also works well and stores great in the pantry.
- Pancakes can be frozen between sheets of parchment paper and reheated in the toaster or microwave.
Slow Down and Savor It
I love that this recipe comes from a time when cooking was slow, intentional, and full of heart. These pancakes have been flipped by great-grandpas, grandpas, and dads—and now, by Scott and our boys.
I hope this family recipe brings warmth to your kitchen and becomes part of your own breakfast traditions. Enjoy every bite, and maybe pass it down one day too!
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