Pancakes II

Pancakes II

48 Reviews 3 Pics
  • Prep

    5 m
  • Cook

    10 m
  • Ready In

    20 m
Recipe by  VLAKE

“My sister taught me how to make these. They are the best pancakes in the world. Enjoy! You may also add fruit to the pancake batter before grilling the pancakes.”

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Adjust Servings

Original recipe yields 5 to 6 servings



  1. Beat eggs until fluffy; beat in sugar and salt. In a separate bowl, stir flour and baking powder together. Stir milk and flour mixture alternately into eggs, starting and ending with milk.
  2. Heat a lightly oiled griddle or frying pan over medium high heat. Pour or scoop the batter onto the griddle, using approximately 1/4 cup for each pancake. Do not turn pancake until tiny holes appear all over the uncooked side (top) of the pancake in the pan. Brown on both sides and serve hot.

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Reviews (48)

Rate This Recipe


What are you people talking about!!! These are perfectely good pancakes with some moderate alterations: 4 Tbsp sugar, 4 tsp baking powder. And whipping the egg whites to a stiff peak then folding it in last make a really big difference to the texture. The pancakes are soft and moist; very tasty :)



I wish I had read the other reviews before making these. I don't like dirtying two bowls for making pancakes, and they turned out flat, rubbery, and floury-tasting. My 6-year-old said, "Go back to Bisquick, mom!"



These give truth to the saying "flat as a pancake". They have no fluff at all and very little flavor. Maybe it's because the recipe does not call for oil, as do most of the pancake recipes I have used.

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Amount Per Serving (6 total)

  • Calories
  • 222 cal
  • 11%
  • Fat
  • 3.7 g
  • 6%
  • Carbs
  • 37.4 g
  • 12%
  • Protein
  • 9.1 g
  • 18%
  • Cholesterol
  • 77 mg
  • 26%
  • Sodium
  • 242 mg
  • 10%

Based on a 2,000 calorie diet



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Old-Fashioned Pancakes


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Yeast Pancakes from Transylvania