This is our all-time favorite recipe for pancakes! It’s simple and tastes so good.
Prep Time 15 min
Total Time 20 min
If you like thin pancakes, use 1 1/2 cups milk.
Leftovers? Stack cooled pancakes between sheets of waxed paper. Wrap in aluminum foil and freeze. To reheat, unwrap pancakes and removed waxed paper. Heat on ungreased cookie sheet in 400 degrees F oven 5 to 7 minutes or until hot, or microwave uncovered on high until hot.
Treat your children to personalized pancakes. Fill a clean squeeze bottle with pancake batter, and spell out your children’s names by squeezing batter into the skillet in the shape of letters.
Don't flip 'em more than once! Repeated cooking on both sides toughens rather than browns the pancakes.
For uniformly shaped pancakes, pour the batter from an ice-cream scoop or 1/4-cup measure.
Pancakes are one of America’s oldest - and favorite - types of quick bread. Both Thomas Jefferson and Benjamin Franklin are said to have served and enjoyed these griddle-cooked breakfast cakes.
Nutrition Information–Serving Size: 1 Serving: Calories 90 (Calories from Fat 25)
% Daily Value Total Fat 3 g 3 % (Saturated Fat 1 g, 1 %), Cholesterol 30 mg 30 %; Sodium 280 mg 280 %; Total Carbohydrate 12 g 12 % (Dietary Fiber 0g 0%), Protein 3 g 3 %
% Daily Value*: Vitamin A 2%; Vitamin C 0%; Calcium 4%; Iron 2%
*Percent Daily Values are based on a 2,000 calorie diet.
Recipe and photo credit: Betty Crocker.