I am the mother of four boys, all grown. I like to read, crochet, fish, ride my horse, camp—and make pancakes, of course!
This is the best recipe to use when you want to make pancakes from scratch and give your family a treat! With this recipe, you can make your pancakes thick or thin, however you like them! This is the only pancake recipe I use. It is much better than the mixes you buy at the store! I keep the batter thick and get thick, fluffy pancakes!
- This recipe will make a thick batter which, in turn, makes a thick, fluffy pancake. I like my pancakes thick, so I do not add any more milk.
- To make batter thinner, just add milk, a little at a time, until the batter is the thickness (or thin-ness!) you want. The thinner the batter, the thinner the pancake.
- I do not sift the flour before measuring; I just stir it up a little in the container and then measure it from there. I put all the dry ingredients in a bowl and then add the milk, egg, and butter.
- I also do not melt the butter completely, leaving some butter soft.
How Many Servings Does This Make?
How many pancakes this makes is dependent on if you use it thick or thinned. The thinned mix will give you more pancakes per recipe. I make a double recipe because I leave it thick, which yields about 10 pancakes, depending on size.
- 1 1/2 cups all-purpose flour
- 3 1/2 teaspoons baking powder
- 1 teaspoon salt
- 1 tablespoon white sugar
- 1 1/4 cups milk
- 1 egg
- 3 tablespoons butter (I use margarine), softened
- Measure and add all ingredients into a medium-sized bowl. They do not need to be added to the bowl in any certain order. Mix until the batter is smooth. If you do not melt the butter completely, there will be small lumps of butter in the batter.
- Heat a frying pan over medium high heat. Melt a tablespoon or two of margarine in the frying pan.
- When the margarine is melted and hot, add some batter to the frying pan. If you have thinned your mix, use about 1/4 to 1/3 cup of batter per pancake, depending on how large or small you want the cakes. If you are using thick batter, spoon the batter into the pan and smooth it around, evening out the batter. (Smoothing thick batter around will make it more even across and not one big lump.)
- When the top side of the cake is bubbly, it is time to turn the cake over. To tell if the cake is done after turning it over, touch it with the spatula, pushing on the cake slightly. If it feels soft and gives under the spatula, it is done. If it feels hard and does not push in easily, it needs to cook a little longer.
- Add 1 to 2 tablespoons margarine to the frying pan before cooking more batter. This gives the cake a delicious, crunchy edge. I like the edges on my pancakes almost black—delicious!
- Serve hot. Top with peanut butter and syrup, strawberries, blueberries, or whatever you like on them. You can also add apples, etc., to the batter and make apple pancakes.
Tiana Dreymor from Columbus, OH on May 14, 2017:
Apparently.... I made mine without eggs. I put an egg on top of mine.
Ooops. did use egg. But you can make them without egg. The oil acts as an equalizer instead.
sorayray on May 12, 2017:
can you make pancakes without eggs?
Tiana Dreymor from Columbus, OH on August 15, 2016:
Margarine was your first mistake. Flour was your second. Thirdly, baking powder? Ug... Aluminum!
Ironically, I just finished eating pancakes.... Oat Pancakes. Made with Oat Flour, Egg, Olive Oil, Cream, Water, SODA and fried in BUTTER. Laced with Butter, Peanut Butter and Honey... MMMMMmmmm....
chris on March 11, 2014:
it was very gud