My Mother's Pancakes

My Mother's Pancakes

Joy 1

"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."

Ingredients 18 m {{adjustedServings}} servings 357 cals

Serving size has been adjusted!

Original recipe yields 4 servings



Amount per serving ({{servings}} total)

  • Calories:
  • 357 kcal
  • 18%
  • Fat:
  • 9.8 g
  • 15%
  • Carbs:
  • 56.8g
  • 18%
  • Protein:
  • 10 g
  • 20%
  • Cholesterol:
  • 58 mg
  • 19%
  • Sodium:
  • 532 mg
  • 21%

Based on a 2,000 calorie diet

On Sale

What's on sale near you.


  • Prep

  • Cook

  • Ready In

  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.
Tips & Tricks
Good Old-Fashioned Pancakes

See how to make one of our top 5 most popular recipes!

How to Make Old-Fashioned Pancakes

See how to make classic diner-style pancakes.


  • 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.
Rate recipe

Your rating


Reviews 16

  1. 22 Ratings

Sarah Jo

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.


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).


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.