photo by Dine Dish
- Ready In:
1 batch of pancakes
- Blend all ingredients.
- Brush griddle lightly with oil and heat.
- Drop by spoonfuls onto hot griddle.
- When the pancake bubbles, flip it over.
- Cook the other side until lightly browned.
Questions & Replies
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We don't use any prepackaged food so I am always on the lookout for good recipes that are quick and replace those sorts of mixes. This was very good. I did use egg replacement and wholewheat flour and they came out really nice. They were a bit more dense than I was thinking they might be but that is probably because I used the whole wheat. My 8 year old son GOBBLED them up and my slowpoke 15 year old ate alot faster than usual....think I will be making these again. Thanks for the recipe!
This is a really great basic recipe. As usual I tried to boost the health quotient of the recipe so I used vanilla rice milk instead of buttermilk and spelt flour instead of white flour. I also added blueberries, cinnamon and nutmeg. I whipped the batter with my handmixer to make it a bit fluffier. Next time I will add a bit more milk. Because I changed the original recipe significantly, I didn't want to assign a star rating.
My older daughters (9 & 10 yrs) wanted to surprise us with breakfast. They got up early and went searching through Zaar for pancake recipes and chose yours. It was so simple and straightforward that they were able to do them completely on their own, start to finish, and turned out great. They used reconstituted powdered milk in place of the buttermilk and it worked fine. They've printed out copies to put in their own cookbooks, so this is destined to be an often-used recipe around here. Thanks!