Recipe by Erin MacInnis
"This secret family pancake recipe was passed down from my grandfather. He fed a family of 7 (including 4 growing boys!) on these pancakes, and refused to give anyone the recipe until he finally relinquished it to my mother (his daughter-in-law) before he passed away. It is a long-standing family favorite!"
Hmm. None of these ingredients are on sale today.
Show ingredients on sale
Sort stores by
Save money at local stores when ingredients are on sale!
Watch video tips and tricks
milk, at room temperature
egg, at room temperature
oil, or as needed
With a recipe like this there is absolutely no reason to buy a box mix ever again. I am one of those oddballs that doesn't like syrup on my pancakes so the sugar in this recipe added just the right amount of sweetness. Don't overmix the batter. After flipping they really rise nice and tall so flip them gently and don't smash them down with the back of the spatula.
I am not satisfied with this recipe at all! What a letdown. And that is an actual understatement. The pancakes had an aftertaste, this kind of tangy, sour-y kind of taste, I assume that was the vinegar. None of the ingredients were bad.
These are PERFECT!!! I did add a dash of vanilla extract as I always do to my pancakes These are sweeter then your average pancake! thats what makes them soooo yummy!! this recipe is a keeper!!!
The first time I made this recipe, the batter was way too wet and the pancakes were too sweet. Second time I made it, I cut the milk by a scant quarter cup and I cut the sugar back by half. Good pancake recipe but not our family's favorite.
This recipe is by far the best recipe I have ever tried. Usually my pancakes are too bland, or too heavy, but these pancakes are just right! Amazing!
Grandpa and his family must have had a sweet tooth! At 4 times the amount of sugar as my usual pancake recipe, these pancakes were way too sweet for my taste. I loved that this recipe cut the salt some and had minimal oil included. The texture was what you'd expect from a pancake. My kids thought they were terrific, saving it from a three stars from me. If you don't like syrup, like "Baking Nana" said in her review, these pancakes could possibly be your flap jack of choice.
I absolutely love these pancakes and have made them tons of times since I found this recipe. I always double it to feed myself and two boys. So we can snack on the leftovers throughout the day:) I usually add either almond or vanilla extract to switch it up. I think the sweetness is perfect as is. We dont even use syrup or butter. Dont overmix, batter is usually lumpy...thry will fluff up nice and thick.
First off, I hate pancakes! I only make them because my kids love them. I think they're syrup sponges that are a crime to the culinary world. My hubby made this recipe a couple weeks back and I gasped in shock. Dense, soft, most sponge like a cake and just enough sweetness. I've been craving them since. The ONLY pancakes I will ever make in this house again. You won't regret it!
* Percent Daily Values are based on a 2,000 calorie diet.
Serving Size: 1/4 of a recipe
Servings Per Recipe: 4
Amount Per Serving
Calories from Fat: 76
Bunny cakes, lamb cakes, chocolate eggs, and carrot cakes to nibble on.
Breakfast casseroles, drinks, fancy eggs, and brunch ideas for a sweet Easter event.
Delicious recipes, party ideas, and cooking tips! Get a year of Allrecipes magazine for $7.99!
See how to make tall, fluffy pancakes.
See how easy it is to make light, fluffy pancakes from scratch.
See how to make light and fluffy pancakes without the gluten.