Total Time
Prep 5 mins
Cook 10 mins

A great recipe for those who do not like sponges posing as pancakes. These pancakes come out a little thicker than crepes would be.


  1. Melt the butter and add the eggs and milk.
  2. Mix well.
  3. Add baking powder, flour (and salt). Mix well.
  4. Pour enough out to make a pancake about 3" across onto a hot, oiled griddle, but the amount you pour out really depends on how big you want the pancakes to be.
Most Helpful

I have been looking for a thin pancake recipe for a long time. I love this as it is thin, but not eggy or crepey....if I wanted that, I'd make crepes.... Thanks so much..I did increase flour an 1/8 cup more and threw frozen blueberries in too. Love this.....I'm posting in my inside cupboard door for easy access. :)

slippergirl18 May 23, 2010

I love these pancakes! I added 1/8 cup more flour to batter and mixed up in my blender. Easy to pour onto griddle. I think I could easily decrease the butter to 2 TBS. but I made it as stated. Everyone in the house loved them. This is added to my cookbook called, "Best of Zaar so Far" Thanks!

KCShell October 22, 2009

Thank you for a terrific recipe! Perfect pancakes. Not too thin, tasted like a pancake, not a crepe, cooked up nice and crispy. I also used an additional 1/8 cup of flour, and added 1 tablespoon of granular sugar.

lp2741 January 25, 2015