Grandma’s Pancakes (WW Points Calculated)

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When I was growing up, my dad’s mom, Grandma Maggie, used to spend about one weekend a month with us. She lived about fifteen miles away with her daughter, my Aunt Mabel, and my dad would go get her and bring her back to our house. She never learned to drive and I don’t think she ever lived on her own. She grew up poor in the very small town of Black Oak, Arkansas and moved to St. Louis in the 1940s.

We always felt special when Grandma came to visit. She would cook good down-home southern food; fried chicken, chicken and dumplings (to die for) and our favorite breakfast, Grandma’s Pancakes. These pancakes were different from any type of pancake we had ever eaten. They were flat and chewy and we’d smother them with butter and syrup and it was heaven.

I know at one time I knew how to make Grandma’s Pancakes. I don’t think my kids were big fans, so gradually, I stopped making them and forgot about them altogether, until…2002. That year, as I was on a quest to learn more about my dad’s family from Black Oak, my son and I took a trip to that little town. There’s literally almost nothing there and we ended up spending the night in Jonesboro. Right next door to our motel was an IHOP. We walked in one morning and looking at the menu, I saw them. Grandma’s Pancakes! Except they weren’t called Grandma’s Pancakes, they were called…Crepes. Who knew?

When we got home, I started researching recipes and found not only crepe recipes, but their close relative, Bavarian Pancakes. I was so excited to make them for my two boys and how disappointed I was when they didn’t like them. How could this be?

I made them for the first time in a very long time the other night and my husband had never had them. Lucky for me (and him) he liked them. So here’s the recipe with the WW points on my plan. The original recipe I used is from

Grandma’s Pancakes

4 eggs beaten (0 points)
2 cups milk (12 points whole milk)
1 1/2 cups flour (18 points)
2 Tablespoons vegetable oil (12 points)
1/2 teaspoon salt (0 points)
2 Tablespoons sugar (6 points

Mix all ingredients together in a medium-size bowl.
Heat vegetable oil or butter in a skillet (the size of the skillet and the amount of batter you pour in will dictate the thickness of your pancake).
Pour about 1/2 cup mix into the hot skillet and cook until almost done.
Turn over and fry until light brown.
Serve flat (I do it this way) or rolled up and topped with your favorite pancake toppings.

And to add a little more protein, I served mine with another egg cooked in the same pan.

This receipt makes at least six 9″ pancakes, and one is a decent serving. The estimated point value for one pancake is 8 points. The points can be reduced to less than 6 per pancake by substituting lower-fat milk (2% and even less for skim), half the vegetable oil and sugar substitute. Use vegetable spray for frying.

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