Saturday Morning Pancakes – a delicious recipe with flour, turbinado sugar, double-acting baking powder, salt, egg, milk. Easy to follow and perfect for any occasion.
Serves 4
Breakfast
Servings:persons
1
Preheat to medium heat a large non-stick griddle. We use a double burner griddle.
2
In a large mixing bowl, mix together the dry ingredients.
3
In another bowl, beat the egg and then mix together the remaining moist ingredients.
4
Dump the wet ingredient mixture to the dry mixture.
5
Stir until everything is just blended. You will still have some lumps. (O.K. to break up any very large lumps).
6
Put a very light coat of oil onto the pan. I do this by putting a small amount of oil onto the pan and spread out using part of a paper towel and a spatula.
7
Put about 1/6 of the batter onto the hot skillet (I can cook 3 at a time). Cook until the edges appear dry and top of pancake bubbly. The bottom should be golden brown before turning.
8
Turn and cook until golden on the other side.
9
Serve with real maple syrup and butter.
253
kcal
Calories
10
g
Fat
31
g
Carbs
8
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 8 ingredients. The key ingredients include: 1 cup all-purpose flour, 1 tablespoon turbinado sugar (raw) or 1 tablespoon sugar, 2 teaspoons double-acting baking powder, 1/4 teaspoon salt, and more.
Yes, Saturday Morning 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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