Total Time
Prep 5 mins
Cook 15 mins

I got this recipe from Shirley Baker, the mom of one of my college roommates. Her family cookbook is still one of my prized possessions because every recipe is a great one! These are hyper-fluffy; I make them with white whole wheat flour to help make them a bit more healthy. Kids love them.

Ingredients Nutrition


  1. Sift together dry ingredients.
  2. Combine liquid ingredients in separate bowl; add to the dry ingredients, stirring only until they're just combined. (Batter will be slightly lumpy.).
  3. Surely you know what to do with the pancake batter from this point, right?
Most Helpful

The grandkids made these for a special treat and they were VERY good! Tender and not chunky heavy which I appreciate tremendously.

CHEF GRPA November 12, 2012

Although this a great recipe and turned out well, I would have preferred fuller directions, I have rarely made pancakes and actually wasnt too sure of how to cook them, I had to look it up elsewhere for heat, oil, etc. So, for non-bakers or inexperienced chefs, more directions would be appreciated!!! But, turned out well, looked great, smelled great, tasted even better!!! Thanks Fuzzy, this recipe was made for PAC Fall 2012

Karen Elizabeth November 12, 2012

I doubled the recipe because I wanted leftover for the week. And I'm glad because they have a great taste. I added more milk because the batter was too thick. Thanks Fuzzy's Finds :) Made for New Kids on the Block tag game

Boomette June 26, 2012