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    You are in: Home / Recipes / Perfect, Plate-Size Pancakes Recipe
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    Perfect, Plate-Size Pancakes

    Perfect, Plate-Size Pancakes. Photo by ms_bold

    1/1 Photo of Perfect, Plate-Size Pancakes

    Total Time:

    Prep Time:

    Cook Time:

    35 mins

    15 mins

    20 mins

    anaisfern's Note:

    These pancakes are thick and fluffy, and the center stays moist and tender. After a lot of attempts to find a perfect pancake recipe, I made this one up, and have been so happy with the results!

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    Units: US | Metric

    • 2 1/2 cups flour (some wheat flour may be substituted- I have been successful with 2 cups regular and 1/2 cup wheat fl)
    • 1 1/2 teaspoons baking soda
    • 3 teaspoons baking powder
    • 1/4 teaspoon salt
    • 2 -3 tablespoons sugar
    • 2 cups milk, with about
    • 1 teaspoon lemon juice, stirred in to make it curdle (I use 1% milk normally, but any will do)
    • 4 tablespoons vegetable oil
    • 1 egg
    • 1 teaspoon vanilla


    1. 1
      Stir the dry ingredients (flour, sugar, salt, baking powder and baking soda) together in good sized bowl.
    2. 2
      Measure out milk and mix in lemon or lime juice.
    3. 3
      Let it sit a few moments.
    4. 4
      Make a well in the dry ingredients.
    5. 5
      Pour in the milk, oil, egg and vanilla.
    6. 6
      Whisk all the ingredients together until the batter is fairly smooth; there should only be a few small lumps.
    7. 7
      Melt enough butter in the bottom of a frying pan to coat it evenly; after it has melted, wipe out any excess with a paper towel or napkin.
    8. 8
      The pan should be over medium heat.
    9. 9
      Once the pan is heated, pour about 1/2 cup batter in (or, adjust to fit the size of the pan).
    10. 10
      Allow the pancake to cook several minutes, until the edges are cooked and there are bubbles appearing and bursting in the middle of the cake.
    11. 11
      Flip the pancake, and allow to cook about 2 minutes on the raw side.
    12. 12
      After a minute or two on this side, the cake will raise up and become thicker.
    13. 13
      Once this happens, only cook the cake another minute or so, until the pan-side is nicely golden.
    14. 14
      If the bottoms of the cakes are browning too fast, before there are bubbles in the middle or the second side can rise, then turn the heat down on the stove.
    15. 15
      If the opposite problem is occuring, increase the heat.
    16. 16
      After a couple, it'll be just right!
    17. 17
      This recipe makes 6 enormous pancakes; I would imagine that, made a more normal size, it would yield about 12.

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    Ratings & Reviews:

    • on March 14, 2014

      The flavor was fine once I got enough milk in it to actually be able to mix it up. It required about twice as much milk as was suggested.

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on March 01, 2009


      Yum! Made as directed and wouldn't change a thing. Fluffy, good flavor, reheated well. The kids really liked the giant size. Thanks for sharing!

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on January 11, 2009


      Great pancakes... although the immature palet of my five yr. old was not able to tell the difference from the box mix. I will definately keep this recipe on hand in case im out of bisquick.

      people found this review Helpful. Was this review helpful to you? Yes | No

    Read All Reviews (25)


    Nutritional Facts for Perfect, Plate-Size Pancakes

    Serving Size: 1 (160 g)

    Servings Per Recipe: 6

    Amount Per Serving
    % Daily Value
    Calories 353.6
    Calories from Fat 120
    Total Fat 13.3 g
    Saturated Fat 3.3 g
    Cholesterol 46.6 mg
    Sodium 645.7 mg
    Total Carbohydrate 48.5 g
    Dietary Fiber 1.4 g
    Sugars 4.5 g
    Protein 9.1 g

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