My Mother's Pancakes Recipe -
My Mother's Pancakes Recipe
  • READY IN 18 mins

My Mother's Pancakes

Recipe by  

"This recipe comes from a hand-written addition to my mother's Home and Garden cookbook (you know the one with the red and white checkers that used to be given as wedding presents back in the 50's). Her book is older than I am. Anyway this is simply the best pancake recipe I've ever tried. I have tried a few, but always come back to this one."

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Ingredients Edit and Save

Original recipe makes 10 pancakes Change Servings
  • PREP

    10 mins
  • COOK

    8 mins

    18 mins


  1. Whisk together the brown sugar, white sugar, baking powder, milk, egg, olive oil, and vanilla extract. Stir in the flour 1/2 cup at a time until the batter reaches the desired thickness. The batter should look like cake batter (not too thin, but not too thick).
  2. Heat a large skillet over medium heat, and coat with cooking spray. Pour 1/4 cupfuls of batter onto the skillet, and cook until bubbles appear on the surface, about 3 minutes. Flip with a spatula, and cook until browned on the other side.
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  • Cook's Note
  • They are excellent with fruits; blueberries, mashed bananas, strawberries, or even chocolate chips etc. or peanut butter spread on top instead of butter. Trust me! I prefer pure maple syrup. Also, the leftovers, if any, freeze well to be enjoyed at another time.

Reviews More Reviews

Most Helpful Positive Review
Aug 02, 2012

I read through the reviews before I made this recipe. I did double the recipe BUT I cut the flour back by half (two cups for a doubled recipe). I did use vegetable oil instead of olive oil only because I didn't have enough on hand. Good basic pancake recipe that turned out very fluffy pancakes.

Most Helpful Critical Review
Mar 08, 2010

batter comes out too thick, i thinned it out with more milk, but they didn't taste that great.


22 Ratings

Apr 28, 2010

This is a very good recipe. The only thing I changed was adding a little more sugar and a pinch of salt. As for the batter being too thick, well, didn't the author say that flour was to be added little by little until the batter reaches the desired thickness? I used about 1 1/4 cups the first time and even less than that second time (probably about one cup).

Mar 25, 2010

This recipe definitely turns out great as is, minus 1 cup of flour (maybe its a typo?). Other than that, my wife loves these and the recipe yields us about 6 large (think Denny's) fluffy pancakes.

Mar 08, 2010

Makes about 10-12 small very fluffy pancakes. I added about a fourth cup more milk than the recipe called for to thin the batter out a bit. One child loved them, one child thought they were too thick. These were easy to make and I will use this recipe again.

Apr 04, 2011

tried this one because of "the book".i remember it on my moms counter.way better than the "just add water" i was looking for in the pantry :).ended up being out of syrup also.smeared on some strawberry jelly and honey and good to go.puts the "cake" in pancake. will use again.

Mar 04, 2011

Pretty Good- It's true, 1 Cup of flour is plenty! A good classic recipe for pancakes:)

Mar 28, 2011

Thick and extremely heavy, made this recipe twice thinking it was an error on my part however same turnout both times even when using less flour


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  • Calories
  • 357 kcal
  • 18%
  • Carbohydrates
  • 56.8 g
  • 18%
  • Cholesterol
  • 51 mg
  • 17%
  • Fat
  • 9.8 g
  • 15%
  • Fiber
  • 1.7 g
  • 7%
  • Protein
  • 10 g
  • 20%
  • Sodium
  • 532 mg
  • 21%

* Percent Daily Values are based on a 2,000 calorie diet.

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