Pancakes

Pancakes

297 Reviews 19 Pics
Jan
Recipe by  Jan

“Quick, easy pancake mix.”

New! Find ingredients on sale

  • Tap On Sale, then swipe through different local stores.

  • Look through the ingredients list for store discounts!

This feature is in beta testing. Thanks for your patience as we improve it!

Your ingredient has been saved! Go to Shopping List.

Ingredients

Adjust Servings

Original recipe yields 10 - 4 inch round pancakes

ADVERTISEMENT

Directions

  1. Beat eggs, oil, and milk together, and add to flour. Stir until combined.
  2. Heat a greased griddle until drops of water sprinkled on it evaporate noisily. Pour 1/8 to 1/4 cup batter onto the griddle. Turn over with a metal spatula when bubbles begin to form on top. Cook second side to a golden brown color.

Share It

Reviews (297)

Rate This Recipe
Amber
488

Amber

I just wanted to comment on the other reviews...If you use all-purpose flour, instead of self rising, they WILL be flat and tasteless. Follow the directions. If you don't have self rising flour, add baking powder. Look online for conversions.

WINDKITTEN
196

WINDKITTEN

This recipe has a good base, but even a flat cake need levening of sorts. after trying one as is(plus cinnamon), I added 1/2 tablespoon baking powder and 1/2 tablespoon sugar to the mix. The rest of the batch was much better. Next time I'll skip the oil, add honey for sweetness, and add the baking powder to the dry ingredients mixed beforehand.

J.R.B.
178

J.R.B.

Grabbed this recipe and 30 mins later we sat down to a giant stack of pancakes. I made two batches separately and the only thing I added was 2 tsp of vanilla extract. I was consistent with every measurement except the flour which I eyeballed for consistency. I put in enough to make the batter quite thick (even a little lumpy) and whipped it with a fork. In the pan (teflon with butter) the batter stayed together very well and did not easily run away. Only the edges had air bubbles by the time I flipped them, then I watched them rise before my eyes. I used less oil in the first batch and I thought that the first ones weren't as fluffy. My flatmates claimed they had never eaten fluffier pancakes, and I thought they were pretty darn good too, although I may tinker with some seasoning. N.B. make sure you're using self-raising flour, plain/all-purpose will leave you with flat, rubbery crepes. Do a tester first to see if the batter works, if not you still have time to tinker.

More Reviews

Similar Recipes

Pancakes I
(789)

Pancakes I

Easy Pancakes
(765)

Easy Pancakes

Clark Gable Pancakes
(208)

Clark Gable Pancakes

Finnish Kropser (Baked Pancakes)
(97)

Finnish Kropser (Baked Pancakes)

Pancakes II
(48)

Pancakes II

Quick Oatmeal Pancakes
(28)

Quick Oatmeal Pancakes

Nutrition

Amount Per Serving (5 total)

  • Calories
  • 176 cal
  • 9%
  • Fat
  • 7.7 g
  • 12%
  • Carbs
  • 20.9 g
  • 7%
  • Protein
  • 5.3 g
  • 11%
  • Cholesterol
  • 46 mg
  • 15%
  • Sodium
  • 352 mg
  • 14%

Based on a 2,000 calorie diet

Top

<

previous recipe:

Finnish Kropser (Baked Pancakes)

>

next recipe:

Cake Batter Pancakes