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Favorite Pancakes (with Eggs)

TipsNotesVideo: Pancakes with KidsAny Berry Sauce

Recipe Notes

Variations:

Whole wheat – use whole wheat pastry flour or replace about half the all-purpose flour with whole wheat flour. Add 1-2 Tablespoons of water or milk if batter is too thick. 

Oatmeal – replace about half the flour with rolled oats.  Soak the rolled oats in the milk for 5 minutes before mixing the batter. 

Buttermilk – replace the milk with buttermilk; reduce the baking powder to 2 teaspoons and add ½ teaspoon baking soda.

Apple – Add ½ cup apple shredded or cut into small pieces to the liquid ingredients; add up to ½ teaspoon cinnamon if desired

Berry  – Try blueberries, raspberries, blackberries or a mix.  After batter is poured on the skillet or griddle, sprinkle the tops with berries, before turning to cook the other side.  No need to thaw frozen berries.

 

To see if skillet is hot enough, sprinkle with a few drops of water. If drops skitter and bounce around, heat is just right.

 

 

Ingredients

1 1⁄4 cups
all-purpose flour
1 Tablespoon
baking powder
1 Tablespoon
sugar
1⁄4 teaspoon
salt
1
egg
1 cup
non-fat or 1% milk (add 2 Tablespoons for thinner pancakes)
2 Tablespoons
vegetable oil

Directions

  1. Mix together flour, baking powder, sugar and salt in a medium bowl.
  2. In a separate bowl, beat egg until well blended. Add milk and oil.
  3. Add liquids to dry ingredients and stir just until lumps disappear
  4. Lightly spray a large skillet or griddle with non-stick cooking spray or lightly wipe with oil. Heat skillet or griddle over medium-high heat (350 degrees in an electric skillet). Pour about ¼ cup of batter per pancake onto the hot skillet or griddle. Cook until bubbles come to the surface of the pancake and the edges start to look dry. Turn once. Bake until bottom is golden brown.

Notes

Variations:

Whole wheat – use whole wheat pastry flour or replace about half the all-purpose flour with whole wheat flour. Add 1-2 Tablespoons of water or milk if batter is too thick. 

Oatmeal – replace about half the flour with rolled oats.  Soak the rolled oats in the milk for 5 minutes before mixing the batter. 

Buttermilk – replace the milk with buttermilk; reduce the baking powder to 2 teaspoons and add ½ teaspoon baking soda.

Apple – Add ½ cup apple shredded or cut into small pieces to the liquid ingredients; add up to ½ teaspoon cinnamon if desired

Berry  – Try blueberries, raspberries, blackberries or a mix.  After batter is poured on the skillet or griddle, sprinkle the tops with berries, before turning to cook the other side.  No need to thaw frozen berries.

 

To see if skillet is hot enough, sprinkle with a few drops of water. If drops skitter and bounce around, heat is just right.

Photo of Favorite Pancakes (with eggs)
Prep time: 10 minutes
Cooking time: 5 minutes
Makes: 8 pancakes (4-inch)
Nutrition Facts: View Label
Last updated: 09/20/18

1 Comments for "Favorite Pancakes (with Eggs)"

These are so great!  Super fast and flexible -- we added cinnamon and vanilla extract, plus made them as waffles topped with strawberries from the garden.