Basic Pancakes – a delicious recipe with flour, baking powder, salt, sugar, eggs, oil. Easy to follow and perfect for any occasion.
Serves 4
Breakfast
Servings:persons
1
Sift dry ingredients in bowl and stir in liquid ingredients with wire whisk or spoon until mixed. Do not beat. Rub griddle or fry pan with oil. Heat until water dropped from your hand bounces around.
2
Drop about 1/2 ladel/1 large mixing spoon for each pancake. Cook until bubbled all over the top and brown on bottom. Flip, cook until brown on other side. Keep you griddle very hot at all times.
3
Variations:1. Substitute 1 cup whole wheat flour for white flour.
4
Substitute buttermilk for whole milk and 1 tsp baking SODA for 1/2 tsp baking powder.
5
Put some pecan or walnut pieces in with your dry ingredients (this keeps them from sinking). Or put in some blueberries .. also with dry ingredients.
6
Increase your eggs. This will make them a little more like a crepe.
7
Top with sliced apples, brown sugar and cinnamon and fold in half.
581
kcal
Calories
13
g
Fat
105
g
Carbs
13
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 7 ingredients. The key ingredients include: 2 cups flour, 3 teaspoons baking powder, 1 teaspoon salt, 1 cup sugar, and more.
Yes, Basic Pancakes falls under the Breakfast category and is a great choice for this type of meal.
Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.
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