Total Time
Prep 2 mins
Cook 2 mins

Ingredients Nutrition


  1. Sift the dry ingredients together into a mixing bowl.
  2. Add the wet ingredients and stir gently just until incorporated; the batter should be slightly lumpy.
  3. Drop batter onto a hot griddle and cook until the bubbles on top have burst, forming small craters.
  4. Flip and cook until golden brown.
  5. Makes about ten 4-inch (10 cm) pancakes, to serve 4.
Most Helpful

I used all purpose flour and instead of butter I used canola oil. Great pancakes :) Thanks Mimi :) Made for Name that ingredient tag game

Boomette May 16, 2013

Great recipe! Very light and fluffy and very nice tasting. I added 1 teaspoon vanilla after reading some of the other reviews. I have tried a bunch of pancake recipes and this is one of the best!

Sofe January 25, 2009

These were the absolute best pancakes I have ever had. I added a little bit of vanilla. This is the first pancake that I have ever made that I didn't need to add extra flour to make them thick enough. I subbed about half the all purpose flour with whole wheat flour. Even the first pancake turned out beautiful. This recipe is a keeper, thank you Mimi. I make up several batches of the dry ingredients and put in ziploc bags then just add the wet ingredients when we want pancakes.

Margie99 January 24, 2009