Clark Gable Pancakes

Clark Gable Pancakes

Betty 0

"These are great. Add a little more milk, if you like thinner pancakes, and yes, the amount of baking powder is correct."

Ingredients 25 m {{adjustedServings}} servings 91 cals

Serving size has been adjusted!

Original recipe yields 10 servings



Amount per serving ({{servings}} total)

  • Calories:
  • 91 kcal
  • 5%
  • Fat:
  • 3.9 g
  • 6%
  • Carbs:
  • 11.5g
  • 4%
  • Protein:
  • 2.7 g
  • 5%
  • Cholesterol:
  • 23 mg
  • 8%
  • Sodium:
  • 368 mg
  • 15%

Based on a 2,000 calorie diet

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  • Prep

  • Cook

  • Ready In

  1. In a medium bowl, stir together the egg, milk, and oil. Add flour, baking powder and salt, mix until smooth.
  2. Pour 1/4 cup of batter for each pancake on hot, oiled griddle. Turn when golden brown. Serve hot.
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Reviews 210

  1. 241 Ratings


I thought these were pretty good. I did add a TBL of sugar as other suggested, and did notice a slight aftertaste, though. For those of you who had trouble with the thickness...keep this in mind... measuring flour for baking requires proper technique. If you scoop your measuring cup in the flour you will pack it in and get too much flour. The proper way to measure flour is to spoon it into a dry measuring cup then tap the cup on the side so that the flour will gently settle.


this is my new favorite recipe! two thumbs up for simplicity, versatility, and taste. for one thing, these pancakes (and *cough, cough* the batter) are just like the ones i had as a child. i thought that ALL pancakes had sugar in them... no wonder i couldn't find any that tasted like "the good old days!" i've always been a fan of baking powder; you just can't beat that flavor and fluffiness. the pancakes were super thick, and fantastic. i don't like my pancakes thin and floppy... that's what crepes are for. anyway... i got to thinking... "hey, i could do a lot with this recipe." so since the first batch of pancakes, i've made a giant oven pancake/biscuit (just plopped it on a cookie sheet & put a few pats of butter on top) this was super tasty (& exceptionally easy), because of its crisp, clean exterior, and magically fluffy interior. but my favorite variation yet is the pancake super muffin! i'd say A+ for presentation and variety! i used 1.5c flour for this one, and the muffin tops looked amazing! but you could probably still do it with the same old 1c recipe. remember to put a pat of butter on top; this may be the key to teir lovely color. oh, and i just always bake this stuff (muffins & biscuit) at 400 degrees for 10 minutes (my muffins needed about 12 though, remember to watch when you bake) next idea... use as batter for frying?? (probably remove the oil from the recipe for that one)


Surley the submitted had intended for the baking powder to be 2 tsp - not 2 TBLS..which would be a ridiculous amt in almost ANY baked good. But - due to earlier suggestions, I added a TBLS sugar, a tsp of vanilla, and a dash of cinnamon. Great pancakes that were enjoyed by all. Thanks for this basic recipe!