Total Time
13mins
Prep 10 mins
Cook 3 mins

I developed this pancake recipe when we were short of syrup... it has its own distinct sweetness that is great with or without syrup... I love it with some whip cream and strawberries. It is my most requested recipe. It's great because I constantly have slumber parties so I mix up the dry ingredients ahead of time... add the eggs and milk and voila... done quick! I like to weigh my ingredients...so put both measurements. Enjoy!

Ingredients Nutrition

Directions

  1. SIFT/STIR dry ingredients together COMPLETELY. (makes a difference).
  2. Mix wet ingredients together.
  3. Combine the two and mix well.
  4. Cook on a hot griddle then flip when bubbles form.
  5. This recipe produces nice, thick, fluffy pancakes.
  6. Can be doubled, tripled etc.
  7. **Make sure the baking powder is completely blended to avoid a "chemical" taste. Thx!
  8. Note* (I have been known to substitute eggnog for the milk -- add vanilla, butter, or almond extract -- or add cinnamon, nutmeg, and or or pumpkin pie spice to make it fun).
  9. ** Make sure your baking powder has been sifted or is not clumpy as this will affect the outcome.
Most Helpful

4 5

Seemed a bit chemically tasting to me, probably from the high amount of baking powder. It is an okay recipe and definitely makes very fluffy, tall pancakes - but won't be using it again.

5 5

Great pancakes. I used also Splenda but only 1/2 cup. I added a little bit more milk. They are very thick which I like. Thanks Pink Box :) Made for Cookbook tag game

5 5

These are the best pancakes I have ever made! I used splenda instead of sugar as my boyfriend is a diabetic and they turned out perfect and he loved them....Thank You for a great easy recipe I will only use this one from now on...