Pancake mix? No way! Use this simple recipe which will give you delicious pancakes every time with ingredients you most likely already have. No need for Bisquick, Aunt Jemima, or Krusteaz. You can make the perfect pancake every time.
This recipe was handed down from my Grandma to my Dad. He is now 83, and this is one of his favorite breakfasts that he makes himself. We call it “fail proof” because you really can’t mess it up. You can use other types of bread if you like, but you may need to adjust the milk depending on how much bread you use.
I just made these again this morning before school/work. It really is easy and quick. I didn’t measure and put a little too much flour, so I added more milk and an extra egg. No problem. Fail proof.
|Prep time||10 minutes|
|Cook time||10 minutes|
|Total time||20 minutes|
|By author||Mary E. Hayes|
- 4 Slices White Bread (With or without crusts, doesn't matter)
- 1 cup Hot Milk
- 1/2 cup Flour
- 1/2 teaspoon Salt
- 1 tablespoon Baking Powder
- 2 Eggs (beaten)
- 2 tablespoons Butter (for frying)
- 2 tablespoons Oil (for frying)
This recipe came from my Grandma Hayes. My dad grew up eating these and loved them. Now I love them too. I was hooked on using Krusteaz for my pancakes, I mean just add water, right? But once I started making these pancakes myself, I realized how super simple and fail proof they are. I'm never going back to boxed pancakes again.
2 thoughts on “Grandma’s Bread Pancakes Recipe”
I imagine you would have to cut off the crusts of the bread? I’m going to try this recipe but it seems like just as much work as starting from scratch.
No need to cut of the crusts. You can if you want, but the picture shown here had the crusts and all. I just made it with a soft crust french bread and it worked great. The hot milk really breaks down the bread and you will never know the crusts are there. But, it won’t hurt to remove the crusts either.