Pancakes

Whether you start with our classic pancake recipe or opt for the buckwheat or buttermilk variations, prepare to dig into one of the most delicious breakfast recipes ever. Just add fresh fruit and maple syrup, serve, and prepare for rave reviews!

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Reviews (0)

4.0 by 281 people

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  • Makes: 8 to 10 four-inch or 36 two-inch pancakes
  • Prep: 10 mins
  • Cook: 4 mins per pancake

Pancakes

Directions

  1. In a medium mixing bowl stir together the flour, sugar, baking powder, and salt. Make a well in the center of the dry mixture; set aside.
  2. In another medium mixing bowl combine the egg, milk, and cooking oil. Add egg mixture all at once to the dry mixture. Stir just till moistened (batter should be lumpy).
  3. For standard-size pancakes, pour about 1/4 cup batter onto a hot, lightly greased griddle or heavy skillet. For dollar-size pancakes, pour about 1 tablespoon batter onto a hot, lightly greased griddle or heavy skillet. Cook over medium heat about 2 minutes on each side or till pancakes are golden brown, turning to second sides when pancakes have bubbly surfaces and edges are slightly dry. Serve warm. Makes 8 to 10 standard-size (4-inch) or 36 dollar-size (2-inch) pancakes (8 servings).

From the Test Kitchen

Buckwheat Pancakes:

Prepare Pancakes as at left, except substitute 1/2 cup whole wheat flour and 1/ cup buckwheat flour for the all-purpose flour; substitute brown sugar for the sugar. Nutrition Facts per serving: 111 cal., 5 g total fat (1 g sat. fat)

Buttermilk Pancakes:

Prepare Pancakes as at left, except reduce baking powder to 1 teaspoon and add 1/4 teaspoon baking soda to dry mixture; substitute buttermilk or sour milk for the milk. Add additional buttermilk to thin batter, if necessary. Nutrition Facts per serving: 111 cal., 4 g total fat (1 g sat. fat)

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Nutrition Facts (Pancakes)

  • Per serving:
  • 114 kcal ,
  • 5 g fat
  • (1 g sat. fat ,
  • 29 mg chol. ,
  • 181 mg sodium ,
  • 14 g carb. ,
  • 0 g fiber ,
  • 3 g pro.

How To Video

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Reviews (4)

281 Ratings
65 Days Ago
5.0
I agree with ALR. These (especially the buttermilk version) are awesome pancakes and 1,000 times better than anything that comes from a box mix. That's all my mom ever made, and I never knew how delicious homemade pancakes were until I tried this recipe. Don't even need to try any other. Makes awesome waffles, too. Just make sure that you follow the directions to leave lumps in the batter and don't over mix. That may be why people are thinking theirs came out too runny? I don't know. I've never messed these up.
298 Days Ago
5.0
I've been making this recipe since I was a middle school kid the 70s using my moms cookbook...I'm still making this recipe

If it doesn't rise properly maybe the baking powder was old...if batter too thin, maybe ingredients not measured accurately

Its always perfect, it always produces lovely, light perfect texture pancakes

5 ¿¿
396 Days Ago
Batter turned out rather thin. Next time adding less milk. Didn't rise much.
Justin Van Reese 434 Days Ago
I will have to amend the old recipe to this one. With less flour, would be a bit lighter. Ratios would be easier to amend.

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