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Fluffy and Delicious Pancakes Recipe Allrecipes

2 hours ago Add cinnamon and vanilla extract to batter; mix well. Step 3. Heat a large skillet over medium heat and coat with cooking spray. Drop batter, 1/4 cup per …

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Delicious Pancakes Recipe Allrecipes

10 hours ago

• 20 Recipes That Prove Pumpkin and Cream Cheese Are Meant to Be Pumpkin and cream cheese are proof that opposites attract. Pumpkin brings a natural sweetness — often flavored with warm, earthy spices like cinnamon, nutmeg, and ginger — while cream cheese is rich, tart, and tangy. Put them together and you have a classic fall flavor combo that turns their contrasts into complements. We've rounded up 20 of our best pumpkin and cream cheese treats, including pumpkin cheesecake, pumpkin bread with cream cheese filling, and pumpkin cupcakes with cream cheese frosting. Scroll through and find a new favorite to make today.
• 12 Mini Cheesecakes With Big Flavor Breakfast and Brunch Recipes
• 15 Breakfast Recipes That Taste Like Dessert If you wake up with an aching sweet tooth, you certainly need to try one of these dessert-inspired breakfasts as soon as you climb out of bed. From pancakes studded with Funfetti to cheesecake stuffed French toast, you'll have a hard time saying no to these decadent dessert-inspired breakfast dishes. And if you're often eating on-the-go in the mornings, we've got that covered, too; breakfast brownies, monkey bread muffins, and chocolate chip breakfast cookies are just a few of the grab-and-go options in this collection of breakfast recipes so sweet they might as well be dessert.  Lunch Recipes
• 18 Easy Lunches You Can Make in 20 Minutes or Less Lunch gets a bad wrap: Breakfast holds the title for most important meal of the day, and we pull out all the stops for dinner. But what about lunch? It's time we stop neglecting lunch and start treating it with the respect it deserves — it's the meal that gives us the mid-day boost we need to keep going. You don't have to spend your Sundays meal-prepping to have healthy and satisfying lunches throughout the week. These quick and easy lunches are ready in 20 minutes or less and require no more than five ingredients. So stop with the sad PB&Js already! Keep reading for 18 easy lunches you can make in 20 minutes or less.  Dinner Recipes
• 8 Lemon Garlic Pasta Dishes That Belong In Your Recipe Box Appetizer & Snack Recipes
• 9 Cranberry Cocktails for Making Spirits Bright Main Dishes
• 3-Ingredient Pork Recipes for Nearly-Effortless Meals Salad Recipes
• 22 Simple Fall and Winter Salads Side Dish Recipes
• 5 Easy Instant Pot Spaghetti Recipes Diet & Healthy Recipes
• 10 Top-Rated Diabetic-Friendly Desserts That Are Low In Sugar, But High In Flavor Craving something sweet after a meal is human nature, but that's a tricky craving to satisfy if you're diabetic. It's essential to stay on track when eating dessert, as part of a healthy, diabetic-friendly meal plan, so we've rounded up some of the top-rated diabetic-friendly dessert recipes. Of course, it's important to talk to your health care professional about the best foods to eat or check with trusted organizations such as the American Diabetes Association. Holidays & Entertaining
• 17 Polish Recipes to Make Your Grandmother Proud Kitchen Tips
• The 7 Best Ice Makers of 2021 Improve your at-home ice with these handy appliances. Profile Menu Join Now Join Now Account More Your Account Your Account Account More Follow Us Delicious Pancakes Delicious Pancakes 45 Ratings 5 star values: 29 4 star values: 12 3 star values: 2 2 star values: 0 1 star values: 2 45 Ratings This is a wonderful recipe for pancake mix that includes oats, brown sugar, white and wheat flours. I usually quadruple the dry mix, and give it in jars as gifts for Christmas with the recipe attached. Everyone just eats them up! Share Gallery Delicious Pancakes Recipe Summary test prep: 15 mins cook: 15 mins total: 30 mins Servings: 5 Yield: 5 servings Advertisement Ingredients Decrease Serving 5 Increase Serving Adjust Original recipe yields 5 servings The ingredient list now reflects the servings specified Ingredient Checklist 1 cup quick cooking oats ½ cup all-purpose flour ½ cup whole wheat flour ¼ cup packed brown sugar ¾ tablespoon baking powder ¼ cup dry non-fat milk powder 1 ¼ teaspoons salt, divided ½ tablespoon ground cinnamon ⅛ teaspoon cream of tartar ⅓ cup vegetable oil 2 eggs, beaten 1 cup water Add all ingredients to shopping list Directions Instructions Checklist Step 1 Preheat a lightly greased griddle over medium low heat. Advertisement Step 2 In a large bowl, mix quick cooking oats, flour, whole wheat flour, brown sugar, baking powder, dry milk powder, salt, cinnamon and cream of tartar. Step 3 In a small bowl, beat together vegetable oil and eggs. Pour into the oats mixture, alternating with water, and mix thoroughly, creating a batter. Step 4 Pour batter, 1/4 cup at a time, onto the prepared griddle. Cook on both sides until golden brown, flipping when the surface begins to bubble. I Made It Print Nutrition Facts Per Serving: 371 calories; protein 9.8g; carbohydrates 44.3g; fat 18g; cholesterol 75.6mg; sodium 798.2mg. Advertisement Reviews (46) Add Rating & Review Most helpful positive review Rating: 4 stars 06/04/2010 Pretty good! I ground down the oats to a finer consistancy in my blender and omitted the cinnamon this time around. No cream of tartar so I just upped the baking powder to a tsp. and used a half tsp. of baking soda. I did combine the dry ingredients first wisked them to combine them and eliminate most lumps then combined the wet and gently stirred the batter until just combined. Because pancake batter using oats can be a little wet at first I let it sit for fifteen minutes while my griddle preheated and it was perfect. Good stuff! Next time I'd like to use butter real buttermilk instead of water and milk powder and add blueberries. NOTE: One batch of this recipe got me ten pancakes using my 1/3 c. measuring cup for even pancakes. Helpful (30) Most helpful critical review Rating: 3 stars 10/20/2003 I printed this out with the intention of making gifts out of them. It just barely fit into a one pint canning jar (tamped it on the counter!). I then mixed up a batch to test and I have to say they smelled great when they were cooking. I did not however care for the texture. It was kind of crunchy from the oatmeal! I prefer a different batter. I won't be using this for gifts. Helpful (12) 45 Ratings 5 star values: 29 4 star values: 12 3 star values: 2 2 star values: 0 1 star values: 2 Reviews: Rating: 4 stars 06/04/2010 Pretty good! I ground down the oats to a finer consistancy in my blender and omitted the cinnamon this time around. No cream of tartar so I just upped the baking powder to a tsp. and used a half tsp. of baking soda. I did combine the dry ingredients first wisked them to combine them and eliminate most lumps then combined the wet and gently stirred the batter until just combined. Because pancake batter using oats can be a little wet at first I let it sit for fifteen minutes while my griddle preheated and it was perfect. Good stuff! Next time I'd like to use butter real buttermilk instead of water and milk powder and add blueberries. NOTE: One batch of this recipe got me ten pancakes using my 1/3 c. measuring cup for even pancakes. Helpful (30) Rating: 4 stars 11/06/2003 We loved this recipe. I mixed up the dry ingredients and gave them as gifts to my daughter's teachers along with a recipe card to tell them which wet ingredients to add. I did find that the salt was excessive. The recipe says "1 1/4 tsp divided" but doesn't tell you what kind of division to do. I added the full 1 1/4 t. to the batch I made for my family and they turned out a little too salty. I scaled it back to 3/4 t. and that was MUCH better. Helpful (30) Rating: 5 stars 10/17/2008 This was yummy! I did not have milk powder so I used milk instead of water and added about a tbsp of plain yogurt instead of the cream of tartar. The pancakes were very hearty and delicious. Helpful (27) Advertisement Rating: 4 stars 05/24/2003 I was looking for a pancake recipe to make gift jars for breakfast baskets to give at Christmas... I tried this initially to see if I liked it enough to give away and it was good but a bit too heavy for my taste. I changed the original recipe a bit... I used one cup of white flour(eliminating the wheat flour entirely) reduced the salt to 1 tsp and reduced the cinnamon to 1 tsp as well. I had rave reviews and half my family and friends requested the recipe for themselves... (the other half probably haven't tried it yet;o) These are a hearty delicious pancake! For a twist I also added chopped apple to the batter which my finicky 2 year old granddaughter LOVED! Thanks for the recipe!!! Definitely worth a try. Helpful (21) Rating: 5 stars 01/14/2004 These pancakes live up to their name! I substituted 1/3 cup applesauce for the oil and it worked great! Very delicious and very filling! And with the applesauce they are low in fat too! Helpful (17) Rating: 5 stars 11/24/2003 These are the best pancakes ever. I use whole wheat flour in the entire recipe and add a little more cinnamon and also blueberrys. Yummy! My husband and I enjoy them on the weekends for breakfast. Helpful (17) Advertisement Rating: 5 stars 01/25/2011 I did as the other reviewers mentioned and increased the baking powder to 1 tsp and added 1/2 tsp baking soda. I also did not have dry milk so I used 1/4 cup milk and 3/4 cup water. NOTE AUTHOR SAYS TO USE A TABLESPOONS OF BAKING POWDER AND CINNAMON - THESE SHOULD BE TEASPOONS! My eight year old loved these pancakes!!!! You almost did not need the syrup other than for the moisture because they are so delicious! Next time I will use fresh fruit and yogurt as a topping instead of the syrup. Helpful (14) Rating: 3 stars 10/20/2003 I printed this out with the intention of making gifts out of them. It just barely fit into a one pint canning jar (tamped it on the counter!). I then mixed up a batch to test and I have to say they smelled great when they were cooking. I did not however care for the texture. It was kind of crunchy from the oatmeal! I prefer a different batter. I won't be using this for gifts. Helpful (12) Rating: 4 stars 12/04/2002 I am making these again this morning my husband and I really enjoyed the flavor and the different texture! Helpful (10) All Reviews for Delicious Pancakes - of Reviews Reviews: Advertisement Close this dialog window Share & More Close this dialog window Nutritional Information Delicious Pancakes Servings Per Recipe: 5 Calories: 370.8 % Daily Value * protein: 9.8g 20 % carbohydrates: 44.3g 14 % dietary fiber: 3.8g 15 % sugars: 14.2g fat: 18g 28 % saturated fat: 3.2g 16 % cholesterol: 75.6mg 25 % vitamin a iu: 231.3IU 5 % niacin equivalents: 4mg 31 % vitamin b6: 0.1mg 7 % vitamin c: 0.4mg 1 % folate: 45.9mcg 12 % calcium: 201.2mg 20 % iron: 2.4mg 14 % magnesium: 52.7mg 19 % potassium: 285.7mg 8 % sodium: 798.2mg 32 % thiamin: 0.3mg 31 % calories from fat: 161.8 *Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs. **Nutrient information is not available for all ingredients. Amount is based on available nutrient data. (-)Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption. Powered by the ESHA Research Database © 2018, All Rights Reserved Back to Recipe Recipe Reviews Photos Reviews for Photos of Delicious Pancakes Reviews: 1 of 46 Rating: 4 stars 06/04/2010 Pretty good! I ground down the oats to a finer consistancy in my blender and omitted the cinnamon this time around. No cream of tartar so I just upped the baking powder to a tsp. and used a half tsp. of baking soda. I did combine the dry ingredients first wisked them to combine them and eliminate most lumps then combined the wet and gently stirred the batter until just combined. Because pancake batter using oats can be a little wet at first I let it sit for fifteen minutes while my griddle preheated and it was perfect. Good stuff! Next time I'd like to use butter real buttermilk instead of water and milk powder and add blueberries. NOTE: One batch of this recipe got me ten pancakes using my 1/3 c. measuring cup for even pancakes. Helpful (30) Rating: 4 stars 11/06/2003 We loved this recipe. I mixed up the dry ingredients and gave them as gifts to my daughter's teachers along with a recipe card to tell them which wet ingredients to add. I did find that the salt was excessive. The recipe says "1 1/4 tsp divided" but doesn't tell you what kind of division to do. I added the full 1 1/4 t. to the batch I made for my family and they turned out a little too salty. I scaled it back to 3/4 t. and that was MUCH better. Helpful (30) Rating: 5 stars 10/17/2008 This was yummy! I did not have milk powder so I used milk instead of water and added about a tbsp of plain yogurt instead of the cream of tartar. The pancakes were very hearty and delicious. Helpful (27) Rating: 4 stars 05/24/2003 I was looking for a pancake recipe to make gift jars for breakfast baskets to give at Christmas... I tried this initially to see if I liked it enough to give away and it was good but a bit too heavy for my taste. I changed the original recipe a bit... I used one cup of white flour(eliminating the wheat flour entirely) reduced the salt to 1 tsp and reduced the cinnamon to 1 tsp as well. I had rave reviews and half my family and friends requested the recipe for themselves... (the other half probably haven't tried it yet;o) These are a hearty delicious pancake! For a twist I also added chopped apple to the batter which my finicky 2 year old granddaughter LOVED! Thanks for the recipe!!! Definitely worth a try. Helpful (21) Rating: 5 stars 01/14/2004 These pancakes live up to their name! I substituted 1/3 cup applesauce for the oil and it worked great! Very delicious and very filling! And with the applesauce they are low in fat too! Helpful (17) Rating: 5 stars 11/24/2003 These are the best pancakes ever. I use whole wheat flour in the entire recipe and add a little more cinnamon and also blueberrys. Yummy! My husband and I enjoy them on the weekends for breakfast. Helpful (17) Rating: 5 stars 01/25/2011 I did as the other reviewers mentioned and increased the baking powder to 1 tsp and added 1/2 tsp baking soda. I also did not have dry milk so I used 1/4 cup milk and 3/4 cup water. NOTE AUTHOR SAYS TO USE A TABLESPOONS OF BAKING POWDER AND CINNAMON - THESE SHOULD BE TEASPOONS! My eight year old loved these pancakes!!!! You almost did not need the syrup other than for the moisture because they are so delicious! Next time I will use fresh fruit and yogurt as a topping instead of the syrup. Helpful (14) Rating: 3 stars 10/20/2003 I printed this out with the intention of making gifts out of them. It just barely fit into a one pint canning jar (tamped it on the counter!). I then mixed up a batch to test and I have to say they smelled great when they were cooking. I did not however care for the texture. It was kind of crunchy from the oatmeal! I prefer a different batter. I won't be using this for gifts. Helpful (12) Rating: 4 stars 12/04/2002 I am making these again this morning my husband and I really enjoyed the flavor and the different texture! Helpful (10) Delicious Pancakes 1 of 2 Delicious Pancakes Delicious Pancakes 2 of 2 Delicious Pancakes Back to Recipe Review this recipe Add Photo Delicious Pancakes Rate this recipe Your rating Rate this a 1: Couldn't eat it Rate this a 2: Didn't like it Rate this a 3: It was OK Rate this a 4: Liked it Rate this a 5: Loved it What did you think about this recipe? Did you make any changes or notes? Submit Success!Thanks for adding your feedback. Close this dialog window Successfully saved Congrats! 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Good Old Fashioned Pancakes Allrecipes

5 hours ago

• 20 Recipes That Prove Pumpkin and Cream Cheese Are Meant to Be Pumpkin and cream cheese are proof that opposites attract. Pumpkin brings a natural sweetness — often flavored with warm, earthy spices like cinnamon, nutmeg, and ginger — while cream cheese is rich, tart, and tangy. Put them together and you have a classic fall flavor combo that turns their contrasts into complements. We've rounded up 20 of our best pumpkin and cream cheese treats, including pumpkin cheesecake, pumpkin bread with cream cheese filling, and pumpkin cupcakes with cream cheese frosting. Scroll through and find a new favorite to make today.
• 12 Mini Cheesecakes With Big Flavor Breakfast and Brunch Recipes
• 15 Breakfast Recipes That Taste Like Dessert If you wake up with an aching sweet tooth, you certainly need to try one of these dessert-inspired breakfasts as soon as you climb out of bed. From pancakes studded with Funfetti to cheesecake stuffed French toast, you'll have a hard time saying no to these decadent dessert-inspired breakfast dishes. And if you're often eating on-the-go in the mornings, we've got that covered, too; breakfast brownies, monkey bread muffins, and chocolate chip breakfast cookies are just a few of the grab-and-go options in this collection of breakfast recipes so sweet they might as well be dessert.  Lunch Recipes
• 18 Easy Lunches You Can Make in 20 Minutes or Less Lunch gets a bad wrap: Breakfast holds the title for most important meal of the day, and we pull out all the stops for dinner. But what about lunch? It's time we stop neglecting lunch and start treating it with the respect it deserves — it's the meal that gives us the mid-day boost we need to keep going. You don't have to spend your Sundays meal-prepping to have healthy and satisfying lunches throughout the week. These quick and easy lunches are ready in 20 minutes or less and require no more than five ingredients. So stop with the sad PB&Js already! Keep reading for 18 easy lunches you can make in 20 minutes or less.  Dinner Recipes
• 8 Lemon Garlic Pasta Dishes That Belong In Your Recipe Box Appetizer & Snack Recipes
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• 10 Top-Rated Diabetic-Friendly Desserts That Are Low In Sugar, But High In Flavor Craving something sweet after a meal is human nature, but that's a tricky craving to satisfy if you're diabetic. It's essential to stay on track when eating dessert, as part of a healthy, diabetic-friendly meal plan, so we've rounded up some of the top-rated diabetic-friendly dessert recipes. Of course, it's important to talk to your health care professional about the best foods to eat or check with trusted organizations such as the American Diabetes Association. Holidays & Entertaining
• 17 Polish Recipes to Make Your Grandmother Proud Kitchen Tips
• The 7 Best Ice Makers of 2021 Improve your at-home ice with these handy appliances. Profile Menu Join Now Join Now Account More Your Account Your Account Account More Follow Us Good Old Fashioned Pancakes Good Old Fashioned Pancakes 17412 Ratings 5 star values: 13357 4 star values: 2278 3 star values: 652 2 star values: 377 1 star values: 748 17,412 Ratings This is a great recipe that I found in my Grandma's recipe book. Judging from the weathered look of this recipe card, this was a family favorite. Share Gallery Read the full recipe after the video. Recipe Summary test prep: 5 mins cook: 15 mins total: 20 mins Servings: 8 Yield: 8 servings Advertisement Ingredients Decrease Serving 8 Increase Serving Adjust Original recipe yields 8 servings The ingredient list now reflects the servings specified Ingredient Checklist 1 ½ cups all-purpose flour 3 ½ teaspoons baking powder 1 teaspoon salt 1 tablespoon white sugar 1 ¼ cups milk 1 egg 3 tablespoons butter, melted Add all ingredients to shopping list Directions Instructions Checklist Step 1 In a large bowl, sift together the flour, baking powder, salt and sugar. Make a well in the center and pour in the milk, egg and melted butter; mix until smooth. Advertisement Step 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. Brown on both sides and serve hot. I Made It Print Nutrition Facts Per Serving: 158 calories; protein 4.5g; carbohydrates 21.7g; fat 5.9g; cholesterol 37.7mg; sodium 503.6mg. Advertisement Reviews (17252) Add Rating & Review 17412 Ratings 5 star values: 13357 4 star values: 2278 3 star values: 652 2 star values: 377 1 star values: 748 Reviews: Rating: 5 stars 05/23/2006 It kills me how people go in and mutilate a perfectly good recipe. Then you have bad reviews and more mutilations. I read these reviews and decided I'd make the recipe just as it calls and I recommend not changing a thing (except maybe adding 1/2 tsp of vanilla to your egg mixture). I DO recommend sifting the flour, twice. That makes for a fluffier pancake. Let your egg and milk set at room tempurature and use unsalted butter. Beat your egg, add the melted butter and beat lightly until blended, then lightly beat in your milk (careful not to overbeat your egg). Add to your dry mixture. Your result is a fluffy, delicious, good old fashion pancake. This is one is a keeper! Helpful (15387) Rating: 5 stars 11/01/2003 Yesterday I ran out of Aunt Jamima pancake mix and I said to my girlfriend "I gotta buy some more Aunt Jamima." And she said "Buy mix? I always laugh when people do that." And I said "What do you mean?" And she said "I make pancakes from scratch." So I figured I'd look up a recipe here. It took a while to find one that I wanted to try (I was tempted with the fluffy Canadian ones 'cause I'm Canadian) but then I saw all the reviews for this one and it sounded good. I was really hungry tonight so I got out my griddle. By the way, if you do like making pancakes, I highly suggest investing in a griddle, preferably iron. Breakfast food tastes SO much better on a griddle, and there's much more space to cook and flip. You can cook 6 pancakes on my griddle at a time. ANYWAYS I tried this recipe, and I made the pancakes, and KUMBAYAH they were the best pancakes! The pancakes were fluffy, and mouth watering, and tasty, and soft. The only change I made was adding an extra quarter of a cup of milk because I like the pancakes to be a little thinner and when I mixed the batter up I saw they'd be too thick. These are the best pancakes I've ever eaten. Thanks Verona, and Grandma Verona! Helpful (6974) Rating: 5 stars 05/08/2005 Wow, what a nice surprise! This recipe was outstanding! I read close to 200 reviews before I made these up and this is what I came up with: I doubled the recipe to make sure I had enough for four of us as others felt that the serving size is off, I have a ton of batter leftover (good for me, it will keep). I let the eggs come to room temp, heated the milk just a tad so that when it was added to the melted butter it would not re-solidify the butter, I used 1/8 cup of sugar, a whole stick of real butter melted all the way through, only 4 TBS of baking powder and 3/4 tsp salt. I also added a splash of vanilla. I mixed wet and dry ingredients seperately. Then when I put the wet into the flour I used a whisk sparingly and it came together beautifully with no lumps. I let the mixture sit for about 10 minutes before starting to make the pancakes. Other said that they had problems with the batter being too thick, I think that using less baking powder and making sure that the wet ingredients were not cold made a big difference. These came out absolutely beautiful and like something out of a magazine. I served this with bacon and fresh strawberries tossed with sugar. Yummy! I will experiment a bit more in the future but this is a great recipe! Thanks Verona for sharing and thanks to reviewers also for sharing their comments! Helpful (4484) Advertisement Rating: 5 stars 02/14/2003 These are great! I prepared 6 separate batches of the dry ingredients into plastic bags, attached labels for the milk, egg & butter, and will pack them in the travel trailer for our summer trip. I can't wait to taste them out in the fresh air. Helpful (1053) Rating: 3 stars 03/08/2007 This had WAY too much salt! Next time I will only use 1/4 - 1/2 tsp. at most! Helpful (720) Rating: 5 stars 05/21/2010 I think that people should already know by now that if something goes wrong, it is NOT THIS RECIPE'S FAULT. This is a perfect recipe, it works, and it's just plain right. After reading some of the reviews, there are a few common problems amongst them. 1) Do not use COLD MILK. Start with warm milk. Heat up the milk before using it. Cold milk will only result in something that doesn't puff up during the cooking process. If you need to, melt the butter in the milk, that way your butter doesn't chunk up on you in the batter when the milk is cold. 2)Do NOT over mix your pancake batter! You will end up with FLAT and HEAVY pancakes. You need to mix it just enough, to where all your liquid ingredients are absorbed in the flour, but there are still lumps. The batter should almost look like it's "rising" with bubbles sort of. Beating up your pancake batter means beating up your family with bad pancakes. I'd like to add that the last pancakes out of the batter are going to be tougher than the first batch that came out. As the ladle goes in and out of the batter, that is working the gluten in the flour. Try to use an extra large ladle or scoop, so you can scoop multiple pancakes in one go, reducing the amount of times you dip into the batter. This helps ensure that all your pancakes will stay uniform and tender. Helpful (671) Advertisement Rating: 5 stars 02/14/2003 Like most of the others I only used 3/4 tsp. salt and added 1 tsp. vanilla. These are the best pancakes I've ever made at home, thanks for the recipe!! Helpful (602) Rating: 5 stars 07/23/2003 I used 1/4 tsp less salt and added 1 tsp vanilla. Loved these pancakes. My boyfriend said that they're better than any box brand and that they had the taste of "sugar cookie dough." Goodbye Bisquick, I'm keeping this easy and great breakfast recipe! Thanks Verona! Helpful (548) Rating: 5 stars 08/31/2007 Wow, these were absolutely fantastic. I read many reviews before I made these so I made some changes to the recipe based on all the reviews......I doubled the recipe and made the following changes. I used 4-teaspoons baking powder, 1-teaspoon cinnamon, 1/2-teaspoon nutmeg, 1-tablespoon vanilla, 1/2-teaspoon salt, 3-cups milk, 3 eggs lightly beaten and 1-stick butter......I melted the butter then added the milk to the butter and heated it (just heat, do not boil). So I had 3 bowls - 1 with the dry ingredients all sifted together, 1 with the warm liquids and 1 with the eggs lightly beaten. I then added the liquids to the dry ingredients and mixed a bit then added the eggs to the mixture. Mixed with a wire wisk until it was well blended together. I let it sit on the counter for 10-minutes before cooking. Served with bacon and eggs. This was made for 4-people and none was left. The kids told me these are best pancakes they have ever had and to never use bisquick again. Thank you so much for the fine recipe. Its a keeper. Helpful (528) All Reviews for Good Old Fashioned Pancakes - of Reviews Reviews: Advertisement Close this dialog window Share & More Close this dialog window Nutritional Information Good Old Fashioned Pancakes Servings Per Recipe: 8 Calories: 158.3 % Daily Value * protein: 4.5g 9 % carbohydrates: 21.7g 7 % dietary fiber: 0.6g 3 % sugars: 3.5g fat: 5.9g 9 % saturated fat: 3.4g 17 % cholesterol: 37.7mg 13 % vitamin a iu: 235.6IU 5 % niacin equivalents: 2.3mg 18 % vitamin c: 0.1mg folate: 47.9mcg 12 % calcium: 140.1mg 14 % iron: 1.4mg 8 % magnesium: 10.6mg 4 % potassium: 92.3mg 3 % sodium: 503.6mg 20 % thiamin: 0.2mg 20 % calories from fat: 53.3 *Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs. **Nutrient information is not available for all ingredients. Amount is based on available nutrient data. (-)Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption. Powered by the ESHA Research Database © 2018, All Rights Reserved Back to Recipe Recipe Reviews Photos Reviews for Photos of Good Old Fashioned Pancakes Reviews: 1 of 17252 Rating: 5 stars 05/23/2006 It kills me how people go in and mutilate a perfectly good recipe. Then you have bad reviews and more mutilations. I read these reviews and decided I'd make the recipe just as it calls and I recommend not changing a thing (except maybe adding 1/2 tsp of vanilla to your egg mixture). I DO recommend sifting the flour, twice. That makes for a fluffier pancake. Let your egg and milk set at room tempurature and use unsalted butter. Beat your egg, add the melted butter and beat lightly until blended, then lightly beat in your milk (careful not to overbeat your egg). Add to your dry mixture. Your result is a fluffy, delicious, good old fashion pancake. This is one is a keeper! Helpful (15387) Rating: 5 stars 11/01/2003 Yesterday I ran out of Aunt Jamima pancake mix and I said to my girlfriend "I gotta buy some more Aunt Jamima." And she said "Buy mix? I always laugh when people do that." And I said "What do you mean?" And she said "I make pancakes from scratch." So I figured I'd look up a recipe here. It took a while to find one that I wanted to try (I was tempted with the fluffy Canadian ones 'cause I'm Canadian) but then I saw all the reviews for this one and it sounded good. I was really hungry tonight so I got out my griddle. By the way, if you do like making pancakes, I highly suggest investing in a griddle, preferably iron. Breakfast food tastes SO much better on a griddle, and there's much more space to cook and flip. You can cook 6 pancakes on my griddle at a time. ANYWAYS I tried this recipe, and I made the pancakes, and KUMBAYAH they were the best pancakes! The pancakes were fluffy, and mouth watering, and tasty, and soft. The only change I made was adding an extra quarter of a cup of milk because I like the pancakes to be a little thinner and when I mixed the batter up I saw they'd be too thick. These are the best pancakes I've ever eaten. Thanks Verona, and Grandma Verona! Helpful (6974) Rating: 5 stars 05/08/2005 Wow, what a nice surprise! This recipe was outstanding! I read close to 200 reviews before I made these up and this is what I came up with: I doubled the recipe to make sure I had enough for four of us as others felt that the serving size is off, I have a ton of batter leftover (good for me, it will keep). I let the eggs come to room temp, heated the milk just a tad so that when it was added to the melted butter it would not re-solidify the butter, I used 1/8 cup of sugar, a whole stick of real butter melted all the way through, only 4 TBS of baking powder and 3/4 tsp salt. I also added a splash of vanilla. I mixed wet and dry ingredients seperately. Then when I put the wet into the flour I used a whisk sparingly and it came together beautifully with no lumps. I let the mixture sit for about 10 minutes before starting to make the pancakes. Other said that they had problems with the batter being too thick, I think that using less baking powder and making sure that the wet ingredients were not cold made a big difference. These came out absolutely beautiful and like something out of a magazine. I served this with bacon and fresh strawberries tossed with sugar. Yummy! I will experiment a bit more in the future but this is a great recipe! Thanks Verona for sharing and thanks to reviewers also for sharing their comments! Helpful (4484) Rating: 5 stars 02/14/2003 These are great! I prepared 6 separate batches of the dry ingredients into plastic bags, attached labels for the milk, egg & butter, and will pack them in the travel trailer for our summer trip. I can't wait to taste them out in the fresh air. Helpful (1053) Rating: 3 stars 03/08/2007 This had WAY too much salt! Next time I will only use 1/4 - 1/2 tsp. at most! Helpful (720) Rating: 5 stars 05/21/2010 I think that people should already know by now that if something goes wrong, it is NOT THIS RECIPE'S FAULT. This is a perfect recipe, it works, and it's just plain right. After reading some of the reviews, there are a few common problems amongst them. 1) Do not use COLD MILK. Start with warm milk. Heat up the milk before using it. Cold milk will only result in something that doesn't puff up during the cooking process. If you need to, melt the butter in the milk, that way your butter doesn't chunk up on you in the batter when the milk is cold. 2)Do NOT over mix your pancake batter! You will end up with FLAT and HEAVY pancakes. You need to mix it just enough, to where all your liquid ingredients are absorbed in the flour, but there are still lumps. The batter should almost look like it's "rising" with bubbles sort of. Beating up your pancake batter means beating up your family with bad pancakes. I'd like to add that the last pancakes out of the batter are going to be tougher than the first batch that came out. As the ladle goes in and out of the batter, that is working the gluten in the flour. Try to use an extra large ladle or scoop, so you can scoop multiple pancakes in one go, reducing the amount of times you dip into the batter. This helps ensure that all your pancakes will stay uniform and tender. Helpful (671) Rating: 5 stars 02/14/2003 Like most of the others I only used 3/4 tsp. salt and added 1 tsp. vanilla. These are the best pancakes I've ever made at home, thanks for the recipe!! Helpful (602) Rating: 5 stars 07/23/2003 I used 1/4 tsp less salt and added 1 tsp vanilla. Loved these pancakes. My boyfriend said that they're better than any box brand and that they had the taste of "sugar cookie dough." Goodbye Bisquick, I'm keeping this easy and great breakfast recipe! Thanks Verona! Helpful (548) Rating: 5 stars 08/31/2007 Wow, these were absolutely fantastic. I read many reviews before I made these so I made some changes to the recipe based on all the reviews......I doubled the recipe and made the following changes. I used 4-teaspoons baking powder, 1-teaspoon cinnamon, 1/2-teaspoon nutmeg, 1-tablespoon vanilla, 1/2-teaspoon salt, 3-cups milk, 3 eggs lightly beaten and 1-stick butter......I melted the butter then added the milk to the butter and heated it (just heat, do not boil). So I had 3 bowls - 1 with the dry ingredients all sifted together, 1 with the warm liquids and 1 with the eggs lightly beaten. I then added the liquids to the dry ingredients and mixed a bit then added the eggs to the mixture. Mixed with a wire wisk until it was well blended together. I let it sit on the counter for 10-minutes before cooking. Served with bacon and eggs. This was made for 4-people and none was left. The kids told me these are best pancakes they have ever had and to never use bisquick again. Thank you so much for the fine recipe. Its a keeper. Helpful (528) Good Old Fashioned Pancakes 1 of 1788 Good Old Fashioned Pancakes Good Old Fashioned Pancakes 2 of 1788 Good Old Fashioned Pancakes Good Old Fashioned Pancakes 3 of 1788 Good Old Fashioned Pancakes Good Old Fashioned Pancakes 4 of 1788 Good Old Fashioned Pancakes Good Old Fashioned Pancakes 5 of 1788 Good Old Fashioned Pancakes Good Old Fashioned Pancakes 6 of 1788 Good Old Fashioned Pancakes Good Old Fashioned Pancakes 7 of 1788 Good Old Fashioned Pancakes Good Old Fashioned Pancakes 8 of 1788 Good Old Fashioned Pancakes Good Old Fashioned Pancakes 9 of 1788 Good Old Fashioned Pancakes Good Old Fashioned Pancakes 10 of 1788 Good Old Fashioned Pancakes Good Old Fashioned Pancakes 11 of 1788 Good Old Fashioned Pancakes Good Old Fashioned Pancakes 12 of 1788 Good Old Fashioned Pancakes Good Old Fashioned Pancakes 13 of 1788 Good Old Fashioned Pancakes Good Old Fashioned Pancakes 14 of 1788 Good Old Fashioned Pancakes Good Old Fashioned Pancakes 15 of 1788 Good Old Fashioned Pancakes Good Old Fashioned Pancakes 16 of 1788 Good Old Fashioned Pancakes Good Old Fashioned Pancakes 17 of 1788 Good Old Fashioned Pancakes Good Old Fashioned Pancakes 18 of 1788 Good Old Fashioned Pancakes Good Old Fashioned Pancakes 19 of 1788 Good Old Fashioned Pancakes Good Old Fashioned Pancakes 20 of 1788 Good Old Fashioned Pancakes Back to Recipe Review this recipe Add Photo Good Old Fashioned Pancakes Rate this recipe Your rating Rate this a 1: Couldn't eat it Rate this a 2: Didn't like it Rate this a 3: It was OK Rate this a 4: Liked it Rate this a 5: Loved it What did you think about this recipe? 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