New this month
Get the Allrecipes magazine just $5!

Pancakes I


"My mom taught me this easy to memorize recipe for pancakes. We always tripled it for our family of seven."
Added to shopping list. Go to shopping list.


20 m servings 315 cals
Original recipe yields 3 servings (9 - 4 inch pancakes)


  • Calories:
  • 315 kcal
  • 16%
  • Fat:
  • 13 g
  • 20%
  • Carbs:
  • 40.2g
  • 13%
  • Protein:
  • 9.1 g
  • 18%
  • Cholesterol:
  • 69 mg
  • 23%
  • Sodium:
  • 581 mg
  • 23%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

On Sale

What's on sale near you.


Sort stores by

These nearby stores have ingredients on sale!
Find the closest stores
(uses your location)

May we suggest



{{model.addEditText}} Print
  • Prep

  • Cook

  • Ready In

  1. Preheat a lightly oiled griddle over medium-high heat.
  2. Combine flour, sugar, baking powder, baking soda and salt. Make a well in the center. In a separate bowl, beat together egg, milk and oil. Pour milk mixture into flour mixture. Beat until smooth.
  3. Pour or scoop the batter onto the hot griddle, using approximately 1/4 cup for each pancake. Brown on both sides and serve hot.

Similar: RecipesVideosCategoriesArticles

Similar: {{title}} recipes videos categories articles


Read all reviews 908
  1. 1188 Ratings

Most helpful positive review

Read "The Subtle Art of Perfect Pancakes" on this site. This article has several tips, one of which is to refrigerate the batter for a while to allow the gluten to settle down and let the bakin...

Most helpful critical review

Had to add so much extra flour to this recipe that it didn't even taste like pancakes. So I doubled the sugar and added some vanilla, even then they were thin and tasted like paste. And just so ...

Most helpful
Most positive
Least positive

Read "The Subtle Art of Perfect Pancakes" on this site. This article has several tips, one of which is to refrigerate the batter for a while to allow the gluten to settle down and let the bakin...

Great pancakes! I looked through the previous reviews and changed the recipe: 1. Add 1 teaspoon cinnamon 2. Add 1/2 teaspoon vanilla 3. Use only one egg with a doubled recipe 4. Chill the batter...

Excellent. I've been using the Good old Fashioned Pancakes recipe from this site for ever and found this one to be much much better. Batter was perfect. Looks thin when you put it on the griddle...

This recipe is easy, quick and fluffy.....stores well in a container in the fridege so that I can make just as much as I like and save some for another day, stores well in fridge.

Excellent recipe, they came out fluffy. I also added 1/2 tsp vanilla, 1 tsp cinnamon. In the summer I added finely chopped fruit to the mixture ie. apple, peach and banana.

These were perfect pancakes!!! I added a 1/2 teaspoon of vanilla to the liquid portion of the batter, but otherwise I followed the recipe exactly. They turned out light and fluffy and were so ...

I have finally become wise. I realize that no one recipe of pancakes is faultless. Everyone has a different taste. In our family, we all like the whole grain pancakes from the health store mi...

This was an easy simple recipe that I already have all the ingredients on hand at all times. My family loved it! My husband even ate one and he NEVER eats pancakes! I added a tiny bit of vanilla...

Made these for breakfast and they were good. I added just a bit of vanilla the stuff and it turned out very good. Thank you for the post.