"My mom taught me this easy to memorize recipe for pancakes. We always tripled it for our family of seven." — CYNDILB
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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 baking powder start to act, resulting in fluffy pancakes. Also , do not stir before using as this pops all the little bubbles created from the sitting. Interesting, huh!?! Anyway, except for a little vanilla, made recipe as it reads and I was happy with them.
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 everyone is aware--baking powder and baking soda are both leavening agents, most often you use one OR the other. Baking soda is used in recipes containing an acidic ingredient, such as vinegar or buttermilk. The only time both would even be beneficial is when an acidic ingredient is there to make the soda react, which in this recipe, there is not. Leave out the soda and add a bit more powder, flour, sugar, and possibly another egg. Very disappointing recipe.
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 for 20-30 minutes beforehand 5. Use 3/4 cup milk (or 1 1/2 cups milk with a doubled recipe) I also used melted butter instead of oil.
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 but fluffs up so nicely. I use a little shortening on the griddle so they don't stick. My new favorite pancake recipe.
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 good that syrup and butter were optional. I will make these again and again! So much better than Bisquick.
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 mix that my mom made while we were young. I tried these, and no one DISliked them--one of my sisters, the one with the deviant taste from the rest of us, said that she loved them and ate about 5--but I felt that they weren't quite what I was looking for. Maybe they would have been better with a touch of vanilla for flavor, or if I had used whole wheat instead of white flour, at least in part. However, it was worth a try. Thanks!
* Percent Daily Values are based on a 2,000 calorie diet.
Serving Size: 1/3 of a recipe
Servings Per Recipe: 3
Amount Per Serving
Calories from Fat: 117
Using buttermilk gives these pancakes a nice tang and makes them fluffy.
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