Pancake recipes

Алан-э-Дейл       16.09.2023 г.


Staff Picks

Greek Yogurt Blueberry-Lemon Pancakes

Rating: Unrated


Light, fluffy, and bursting with fresh blueberries and a pop of lemon in every bite. Good served with butter and maple syrup or a sprinkle of confectioners sugar.



Oatmeal-Banana Pancakes

Rating: Unrated


These delicate, crepe-like pancakes are dairy free and easy to make. Your kids will love them! Serve with sliced bananas, syrup, and butter.



Skillet Strawberry Pancake

Rating: Unrated


For people like me, who can’t make good pancakes, this recipe is perfect. Everything is cooked in the oven in one single skillet, giving the plus of easy clean up. Serve with maple syrup.



Whole Wheat Pancakes from Scratch

Rating: Unrated


If you have whole wheat pancakes instead of white flour ones, are you allowed an extra piece of bacon? Probably. Or just start your morning off hearty and healthy with these easy whole wheat pancakes.



Almond Meal Pancakes

Rating: Unrated


It’s always nice when the best version of a recipe is also the easiest. After testing many almond flour pancake recipes that always came out unbalanced in different ways, I now give you the most texturally and *tastily* superior one of them all. Oh, and they are gluten-free, in case you’re wondering. Serve with fresh fruit coated in maple syrup!


Chef John

Sponsored By

Blue Cornmeal Pancakes

Rating: Unrated


This is a recipe from a cafe in Santa Fe, New Mexico. They are good with maple syrup or, if you’re ambitious, with homemade peach or raspberry spread. This recipe serves four people, fewer if they’re very hungry.



Low-Carb Pancakes or Crepes

Rating: Unrated


Serve topped with cream cheese or whipped cream and a selection of berries, or maple syrup.


Larissa McDowell

Good Old Fashioned Pancakes

Rating: Unrated


This is a great recipe that I found in my Grandma’s recipe book. Judging from the weathered look of this recipe card, this was a family favorite.


dakota kelly

Sponsored By

Fluffy Pancakes

Rating: Unrated


Tall and fluffy. These pancakes are just right. Topped with strawberries and whipped cream, they are impossible to resist.



Sponsored By

Pumpkin Pancakes

Rating: Unrated


These are good any season but taste best on cold winter mornings. You can use canned or cooked fresh pumpkin.



Sponsored By

Our best pancake recipes

Now you know how to make the perfect pancakes, here are our favourite recipes to try. Our simple pancake recipes are all easy to make, from crepes to stacks of American pancakes, savoury pancakes to indulgent chocolate versions, and even healthy pancake recipes.

Vegan pancakes with mixed berry compote

Check out our fluffy pancakes with vibrant berry compote. This indulgent vegan brunch recipe is easy to make and ready in under 30 minutes.

Salted caramel-stuffed pancakes

Check out our light and fluffy pancakes packed with salted caramel. This easy recipe is simple to make and ready in just 30 minutes — an easy treat for the whole family.

Peanut butter drizzle pancakes

Covered in a vibrant array of summer fruits and a lip-smacking peanut butter sauce, these light and fluffy pancakes from food writer John Gregory-Smith make a fabulous brunch for two, or dessert for four.

Banana crêpes with butterscotch

Check out this indulgent pancake recipe with boozy banana and bourbon sauce. This quick and easy recipe is not only great for a decadent Shrove Tuesday pancake, but it makes a fun sweet treat to serve at gatherings with friends and family.

Fluffy ricotta pancakes with whipped honey butter

These fluffy ricotta pancakes with whipped honey butter are perfect for Shrove Tuesday. If you haven’t tried whipping butter try this. It makes it light and airy and allows you to incorporate subtle sweet or savoury flavours.

Nutella pancakes

These light and fluffy Nutella pancakes are simply delicious and come drizzled in a smooth and creamy hot chocolate sauce. Adding booze to the sauce is optional but highly recommended for an extra treat! Make these American pancakes for an indulgent treat on Shrove Tuesday.

Coconut pancakes with strawberries and lime syrup

This recipe for coconut pancakes with strawberries and lime syrup is a delicious start to the day. Plus, they’re under 500 calories making them a healthier option for Pancake Day.

Espresso pancakes

Looking for an easy crepe recipe? Try these espresso pancakes with chocolate and hazelnut for an indulgent dessert on Shrove Tuesday.

Spelt buttermilk drop scones with blueberry compote

Like small, thick pancakes, these spelt buttermilk drop scones are a great brunch option, super soft and fluffy. Serve these pancakes with homemade blueberry compote and a dollop of natural yogurt for Pancake Day.

Matcha mille crêpe cake (plus how to video)

This matcha mille crêpe cake looks really impressive but is also easy to make. Create this beautiful green tea inspired cake using layers of crepes and custard cream and dust with some matcha powder to finish.

St Clement’s breakfast pancakes

Oranges and mandarins give these thick, American-style breakfast pancakes a sweet and zesty finish. Serve with crème fraîche or yoghurt for a delicious Pancake Day recipe.

Toffee apple and calvados pancakes

The classic combination of warm toffee sauce and sweet apples with a calvados kick makes these pancakes impossible to resist. Ready in under 30 minutes, these are quick and easy crepes for Shrove Tuesday.

Healthy pancakes with buckwheat

Looking for a gluten-free pancake recipe to make for Shrove Tuesday? Try these buckwheat pancakes with yogurt and fruit for a lower calorie pancake option.

Sweet ricotta pancakes with honey and figs

Make these ricotta pancakes with honey and figs for a dessert this Pancake Day. These American-style pancakes are easy to make from scratch and would be great for breakfast, too.

Buttermilk pancakes with sticky banana and Brazil nuts

These American-style buttermilk pancakes are the fluffiest you’ll ever taste. We’ve topped these pancakes with caramelised banana and Brazil nuts for an alternative to lemon and sugar.

Strawberry pancakes with amaretto syrup and sugared almonds

These American-style strawberry pancakes are ideal for brunch or pudding. The amaretto syrup and sugared almonds give them a sweet and sophisticated twist. Why not make them for Shrove Tuesday this year?

3-ingredient banana pancakes

These gluten free and dairy free pancakes are really quick to whip up. The peanut butter makes them sturdy so they’re easy to flip, and you can use any nut butter you like. Try making these easy pancakes for Shrove Tuesday.

Crêpe suzette

Crêpe suzette is a classic French dessert combining thin pancakes with a boozy orange sauce and we think they’re perfect for Shrove Tuesday.

Common Questions about this Fluffy Pancake Recipe

How many pancakes does this recipe make?

You’ll get about 8 pancakes out of this recipe depending on what size you make them. You can use a larger or smaller measure. Also the recipes can be doubled or tippled.

Can I make these a different flavor?

Yes you can, there are so many different options. Blueberries, Chocolate Chips, Nuts and spices can all be added to the batter. Another great way to change up the flavour it to use different toppings like syrups and fruit.

Can I make the pancake batter in advance?

It’s best to make the pancake batter just before you want to cook the pancakes. Making the batter in advance can stop the baking powder working its best which means your pancakes wont be as light and fluffy as they should be. Crepes are a great option for making in advance.

For more Breakfast Recipes Check Out:

Fluffy Pancake Recipe

This homemade Pancake recipe makes soft & fluffy pancakes that are just waiting to be topped with syrup and devoured

4.7 from 6 votes

Prep Time 5 mins

Cook Time 25 mins

Total Time 30 mins

Course Breakfast

Servings 4 Serves

US CustomaryMetric


  • In a large bowl mix together the flour, baking powder and salt with a wooden spoon. Set to the side.
  • In a smaller bowl crack in the egg, pour in the milk and vanilla essence. Add the melted butter and use a fork to mix the ingredients together.
  • Make a well in the dry ingredients and pour in the wet. Fold the batter together with a wooden spoon until there are no longer any large lumps.
  • Heat a heavy based pan like cast iron over medium low heat. When the pan is hot add a knob of butter and wait until it melts. Measure out ⅓ cup of the pancake batter and pour it into the pan.
  • Cook the pancake for 2-3 minutes each side, flipping when bubbles start to appear on top. Repeat with remaining batter.
  • Serve the pancakes stacked high with butter and maple syrup. Enjoy.


You can add other flavourings to the pancakes such as blueberries or chocolate chips. Add the extra ingredients at the same time as you combine the wet and dry ingredients.4 tsp is the correct measurement for baking powder. Make sure you are not using baking soda as this will make the pancakes horribly bitter.


Serving: 2PancakesCalories: 329kcalCarbohydrates: 45gProtein: 12gFat: 12gSaturated Fat: 3gCholesterol: 49mgSodium: 765mgPotassium: 178mgFiber: 1gSugar: 4gVitamin A: 183IUVitamin C: 1mgCalcium: 354mgIron: 4mg

Tried this recipe?Mention @recipesbycarina or tag #recipesbycarina!

Fluffy Pancakes Recipe Ingredients

1½ Cups / 190g Flour – Plain all purpose flour is perfect for this, don’t use self raising flour.

4 tsp Baking Powder – Please make sure you are using baking powder and not baking soda! The baking powder is what give these pancakes their light and fluffy texture!

½ tsp Salt – If you’re using salted butter omit the salt from the recipe.

3 Tbsp Sugar – This is completely optional and not an ingredient I will usually use. I prefer to sweeten my pancakes with syrup after instead but many people prefer their pancakes sweet.

1 Egg – Egg binds the pancake ingredients together, you can use an egg replacer here if you would like.

1¼ Cups / 310ml Milk – I use whole milk for this recipe but most kinds can be used including soy, almond and oat.

4 Tbsp / 60g Melted Butter + more for cooking – Butter can be replaced with oil or margarine both in the pancake batter and for cooking the pan.

½ tsp Vanilla Essence – Use a good quality vanilla essence, extract or paste.

Pancake Recipe From Scratch

Pancakes are a delicious way to start your day. They are not hard to make at all, and a beginner cook can easily make these from scratch. There is no need to buy the frozen ones, they are not as tasty or as light and fluffy as ones that you make yourself. They do have pancakes mixes that work well and taste good, but you are paying a lot more for the convince of having all the dry ingredients measured out and put into a box for you. You can easily do this yourself at home. You can even mix up a double batch and store some in an airtight container to use another day. Pancakes are not only good in the mornings, they make a quick, tasty and easy dinner as well when you are in the mood for something light. You can also change them up easily with add ins.


Here is an easy pancake recipe from scratch

You will need the following ingredients, if you want to make extra batter, just double or triple the ingredients:

— 2 cups of flour,

— 1/4 cup of granulated sugar,

— 1 tablespoon of baking powder,

— 1/2 teaspoon of salt,

— 2 eggs,

— 1/4 cup of vegetable oil,

— and 1 1/2 cups of milk.

Break the eggs in a bowl, beat them, add the milk and oil. Set that bowl aside. In a different bowl mix all the dry ingredients. Now add the dry ingredients into the liquid, mix it but not too much, it should be a bit lumpy, the more mixing you do, the tougher your pancakes will turn out.Put a little butter or oil on a griddle or frying pan, let it heat up, pour some batter onto the pan, you can make your pancakes small, like silver dollar ones, or large. Let it cook until you see bubbles on the top and the edges are dry, once you see that flip and cook the other side. The other side doesn’t take as long. Serve with butter and maple syrup, or you can sprinkle powdered sugar over them.If you would like, you can add blueberries to the batter for blueberry pancakes, or chocolate chips for chocolate chip pancakes. You can also mash a banana up in the batter to make yummy banana pancakes. Your family will enjoy the pancakes and you saved some money by making the batter yourself.

21.12.2010. 13:56

Пожалуйста, помогите c переводом:

Giving a definition of the term “comedy”, one may face some difficulties as it’s one of the most complex categories of aesthetics. Comedy is historically volatile, it depends on the context and has a social nature. The laughter is not always a sight of comedy, and comedy is not always defined by laughter. It is circumstances, sharpening the contradictions and helping to reveal its social nature


(8) 4 ÷ 2 are divided into 5 steps

(a) Correct quotient

(b) Over-quotient by once

(c) Over-quotient by twice or more

(d) Same first digits (2 scenarios)

(e) Both first digits are 1 over-quotient (129, 348, 567, 786, 95)

(f) Line to help memorize returning : minus 1 time, skip a space and add back Mr. Cat


Mendeleev was foreshadowed in his great generalization by De Chancourtois’s helix of elements of 1863, J.A.R. New-lands’s *law of octaves* (1864-5)-which uncovered periodicity in the 8th elements of his chemical groupings — and W. Odling’s work, which suggested that recurrent chemical properties in elements arranged according to atomic weight could not be accidental.


1. The ENIAC (1943-1946) The first all-electronic computer, the Electronic Numerical Integrator and Calculator (ENIAC) was developed at the Moore School of Electrical Engineering of the University of Pennsylvania. It was developed as a result of a military need. J.Presper Eckert and John Mauchly proposed the machine to solve the problem of calculating firing tables for new weapons. The ENIAC weigh


Pancakes Toppings – what to put on pancakes

  • Butter and maple syrup – the classic!
  • Maple syrup alternatives – honey, golden syrup and other sweet syrups suitable for eating raw
  • Lemon and sugar – one of my favourites! Light sprinkle of sugar and a squeeze of lemon
  • Strawberries and cream! Pictured below – layer it up like a cake, sandwiching the pancakes with whipped cream and sliced strawberries, then finish with a dusting of icing sugar / powdered sugar;
  • Sinfully rich sauces – like caramel sauce, chocolate sauce, butterscotch sauce, peanut sauce, anything!
  • Lemon curd, fruit compotes and sauces – like blueberry sauce (try the one in this Blueberry Cheesecake), Strawberry Sauce (use the one in this Strawberry Cheesecake) or try the warm apple topping in this Apple French Toast
  • BACON and maple syrup – YES!
  • Sprinkle of nuts
  • Fresh fruit – chop it, pile over pancakes with cream!
  • Ice cream – add a scoop onto a stack and drizzle with maple syrup, chocolate sauce, caramel sauce. Don’t forget the whipped cream!
  • Dusting of cinnamon and sugar

Пожалуйста, помогите c переводом:

Troppo e ver che a la speranza
ogn’ in du gioe un gran tormento
ma giugnendo il ben bramato
la memoria del passato
della gioia e il condimento


Terreno cante


E successo a Milano
e si tratta d’un dottore
che e caduto nel video
del suo televisore.

Con qualsiasi tempo,
ad ogni trasmissione
egli stava in poltrona
a guardare la televisione.

Riviste, telegiornali,
canzoni oppure balli,
romanzi oppur commedie,
telefilm, intervalli,

tutto ammirava,
tutto per lui faceva brodo:
nella telepoltorna
piantato come un chiodo.


Ciao Maria! Grazie mille per la calorosa accoglienza familiare! Grazie per prendersi cura di mio figlio. Lui è molto felice di avervi conosciuto.
 Nikita in ammirazione su di voi e sul vostro cibo. Io ora imparare a cucinare come si. Spero che mi succede ))) Grazie mille per i deliziosi regali. Spero che qualche volta ci vediamo. Saremo sempre lieti di Mosca. Con grande rispetto per voi e la vost



Simple Fluffy Pancakes recipe video!

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Simple, Fluffy Pancakes

Author: Nagi

Prep: 5 mins

Cook: 15 mins

Total: 20 mins

4.98 from 47 votes

Servings13 pancakes

Tap or hover to scale

Recipe video above. Simple, fluffy pancakes made from scratch, an essential that everyone should know! These are soft and fluffy, easy to make, and not too sweet so you can go wild with toppings. The key is getting the batter consistency right so it is easy to spread but doesn’t spread too thinly so you get nice fluffy pancakes.


  • ▢ 2 cups / 300g plain / all purpose flour (Note 1)
  • ▢ 4 tsp baking powder (Note 1)
  • ▢ 1/4 cup / 55g white sugar (caster / super fine is best but not essential)
  • ▢ Pinch of salt
  • ▢ 1 egg
  • ▢ 1 3/4 cups / 435 ml cups milk (any type, any fat %)
  • ▢ 1 tsp vanilla extract or essence
  • ▢ 4 tsp butter , for cooking


  • Place flour, baking powder, sugar and salt in a bowl, whisk to combine.
  • Add egg, milk and vanilla. Whisk until lump free — no longer than 30 seconds.
  • Heat a non stick skillet — use medium heat if you have a strong stove, medium high if you have a weak one. Add a tiny bit of butter (about 1/2 tsp) and swirl to melt. Use paper towel to mostly wipe the butter off (this is the trick to avoid a dodgy 1st pancake).
  • Pour 1/4 cup batter into the middle of the fry pan (I use a slightly heaped ice cream scoop with lever, standard is 1/4 cup).
  • Swirl pan lightly to spread or use the ice cream scoop edge to spread into 11cm / 4.5″ circle (ruler is a must) (joking!).
  • When bubbles rise to the surface (see video), flip and cook the other side until golden.
  • Remove and keep warm in a low oven.
  • Use more butter every 2 to 3 pancakes — depends how good your non stick coating is.
  • Serve with toppings of choice!

Recipe Notes:

1. Flour: The flour and baking powder can be replaced with 2 cups + 1 tbsp self raising flour. The flour can also be substituted with whole wheat flour.
2. STOVE TEMP: The trick with pancakes is getting the stove temp perfect — it should take 30 seconds for the bubbles to appear then 30 — 45 seconds on the other side until golden, 1 minute per pancake. So adjust as you cook, and if you’re impatient like me, get 2 pans going at the same time!
3. Some TOPPINGS: Butter, maple syrup, fruit sauces, jam, cream, lemon juice + sugar (this is terrific), bacon + maple syrup (heart attack risk is worth it), yoghurt, macerated strawberries (1 cup chopped strawberries tossed with 1 tbsp white sugar, leave for 10 minutes = strawberries in red juice, see photo in post).
4. PRE-MADE PANCAKE MIX: Place the flour, salt, baking powder and sugar in a ziplock bag, large jar or bottle. Then add the egg, vanilla and milk when you want to  make up a batch of pancakes! If you want to be able to add the liquids into the jar or bottle then pour the batter straight into the pan, it will need to be 1.5L/1.5Qt or greater. The bottled pictured in post is a 2 litre milk carton (only dry ingredients are in it). 
Click here for printable instruction labels (nothing fancy but does the job!).
5. Nutrition per pancake assuming only half the butter is consumed (because most is wiped off), excluding toppings because I cannot be held responsible for how much you load up your pancakes! And yes, this recipe makes 13 pancakes. Because it’s just how my recipes seem to go — always a weird number.

More pancake recipes

  • Extra Fluffy Blueberry Pancakes
  • Nutella Stuffed Pancakes
  • Fluffy Ricotta Pancakes
  • Giant Pancakes – to share!
  • Pikelets – mini pancakes!

Oh wait. I don’t want to gross you out, but after I wrote this post, I almost slipped on a puddle of drool when I was cleaning that area. Ewwwwww!

Adam and Joanne’s Tips

  • When measuring your flour, before you scoop the flour into your measuring cup, fluff or stir the flour in the container (or bag) first. This aerates the flour and makes the measurement more accurate. Alternatively, you can stir the flour in the container, and then scoop it into your measuring cup. Then when the cup is full, use a straight edge to scrape away the excess flour. Doing this prevents adding too much flour to the batter, which causes the dough to be too thick.
  • Substitute for baking powder: To use baking soda instead of baking powder, you will need to swap the milk for sour milk or buttermilk and use 3/4 teaspoon of baking soda. If you do not have buttermilk, you can make homemade buttermilk or “sour milk” by stirring 1 tablespoon of lemon juice or vinegar into the 1 1/4 cups of milk called for in the recipe and setting it aside for 10 minutes. The addition of sour milk is required because, unlike baking powder, baking soda needs acid to work in the recipe. If you go with the baking soda/sour milk combination, the pancakes will be just as fluffy as the original recipe.
  • Nutrition facts: The nutrition facts provided below are estimates. We have used the USDA Supertracker recipe calculator to calculate approximate values.

If you make this recipe, snap a photo and hashtag it #inspiredtaste — We love to see your creations on Instagram and ! Find us: @inspiredtaste

Pancakes or Crêpes — What is the difference?

The word pancakes does not mean the same thing to everyone. Basically pancakes are smaller and thicker and crepes are bigger and thinner. But these two words do not mean the same thing around the world.

For instance — mostly in some parts of Europe, pancakes are what people in the U.S. and France would call crepes — thin and big. In United States pancakes are also sometimes called hotcakes, griddlecakes, or flapjacks. Then there are many different recipes for pancakes the differ from country to country.

This website is dedicated to every imaginable pancake recipe including both pancake and crepe recipes.

So how big is the difference between pancakes and crepes? Well, not that big actually. They are made out of the same main ingredients — flour, milk and eggs. The only difference is that when making pancakes we also add some raising agent like baking powder. This makes pancakes thicker and softer. And because they are thicker we also make the smaller in size.

On the other hand crepes are thinner, when making them we use no baking powder and we make them bigger. Before we eat them we also stuff them with fruit, nutella, or jam.

This is the main pancake and crepes difference, now it is time for some pancake recipes.

20.11.2009. 13:44


Homemade pancakes aren’t complicated to make, but sometimes it’s that much more appealing if there’s a ready made mix in the cupboard, just like the ones you can buy at the store!

Just measure out the dry ingredients and pop them in a ziplock bag, jar or airtight container, then when you want to make fresh pancakes, just add the wet ingredients!

To make a handy shake ‘n pour bottle like pictured above, you’ll need a 1.5L/1.5Qt+ bottle to leave enough headroom for the required liquids + shaking. I mix the wet ingredients in a jug then pour it in then shake away!

Now, go forth and elevate your morning by making a big stack of these soft, fluffy, golden pancakes! TELL ME what you top YOURS with! – Nagi xx

How to make the BEST Fluffy Pancakes

Measure out the flour, salt and sugar if you’re using it and add to medium sized mixing bowl.

Add in the 4 teaspoons of baking powder. Yes you do need 4 teaspoons and you wont be able to taste it in the pancakes!

Baking powder has no flavor so make sure not to confuse it with baking soda which is very bitter if there isn’t acid in the batter to counteract it.

Using a wooden spoon give the dry ingredients a mix until combined and set the bowl to the side.

In a smaller bowl start to add the wet ingredients. Start with the egg and crack it into the bowl.

Add in your milk. Any type can be used here but I recommend whole milk.

And finally pour in the melted butter, or you can substitute this for oil or margarine if you would prefer.

Give the wet ingredients a mix with a fork until combined.

Pour the wet ingredients into the bowl with the dry. Using a wooden spoon or whisk fold the pancake batter together until you can no longer see any dry flour.

Make sure not to over mix here, it’s completely normal for pancake batter to be slightly lumpy.

In Cast Iron Skillet or medium sized frypan heat a small amount of butter over medium low heat.

Cast Iron is my favorite pan to use for pancakes, it has a heavy base so it keeps the heat really even!

Measure out about 1/3 Cup of pancake batter and pour it into the pan.

You can make the pancakes smaller or larger by just using more or less batter per pancake. 

When bubbles appear on the top of the pancake (about 3-4 minutes) flip and cook on the other side for a further 3 minutes.

Turn your heat up or down here depending on the color of the pancake. It should be lightly golden brown like the photo below. The first pancake is usually a test! 

Delicious Pancake Flavors

Blueberry Pancakes – Add 1 Cup of fresh or frozen blueberries to the dry ingredients

Chocolate Chip Pancakes – Add 1/2 Cup of chocolate chips to the dry ingredients. 

Lemon Pancakes – Add 2 tsp of Lemon Zest to the wet ingredients and replace the vanilla essence with the juice of half a lemon.

Pancakes can also be flavored by toppings so instead of just using maple syrup and butter change it up with chocolate sauce and banana, creme fraiche and fresh berries or whipped cream and salted caramel sauce. 

How To Make Egg-Free Pancakes?

Here are the step-by-step pictorial instructions on how to make delicious pancakes without eggs.

1. Mix dry ingredients.
2. Mix milk, oil and vanilla.
3. Pour wet-mix into flour-mix.
4. Lumps are fine in the batter.
5. Melt butter on griddle.
6. Add melted butter to the batter.
7. Batter is ready. Leave it for 2 minutes.
8. Pour about third of a cup of batter.
9. Once you see some bubbles. flip it over.
Pancake is ready to serve!


Prep Time Cook Time Makes
15 Mins 10 Mins 6 Small Pancakes
Author Category Method
Breakfast Cooking

4.9 from 528 reviews

If you want to make eggless pancakes for some reason or the other, this is the only recipe you should be trying. Don’t waste time searching for recipes and going through each one of it.

  • 1 Cup All Purpose Flour
  • 1 Teaspoon Sugar
  • 1/4 Teaspoon Ground Cinnamon
  • 2 Teaspoons Baking Powder
  • 1/4 Teaspoon Salt
  • 1 Cup Milk (I Used 2%)
  • 1 Tablespoon Vegetable Oil
  • 1 Tablespoon Water
  • 1 Teaspoon Vanilla Extract
  • 2 Tablespoons Butter


  1. Whisk together the dry ingredients.
  2. In a liquid measuring mug, measure 1 cup milk. To that add the vegetable oil, water and vanilla extract.
  3. Stir in the wet ingredients to the dry ingredients. Do not over-mix. Lumps are perfectly fine. Set aside for a couple of minutes.
  4. Heat a griddle at medium-high heat. Once the pan is hot add the butter and let it melt.
  5. Add the melted butter to the pancake batter and return the pan to the stove. Mix the butter into the batter.
  6. When the pan is hot enough, pour a ladleful of batter on the pan for each pancake. Cook until bubbles appear on the face of the pancake.
  7. Carefully flip the pancake and cook until its golden brown.


  1. I have said it earlier and I’m going to say it again, these are THE best eggless pancakes. Light, soft and fluffy! You have to have some syrup or something to sweeten it because its not sweet by itself. But I guess that’s how pancakes are supposed to be.

My Notes:

  1. The pan should not be over-heated or else the pancakes will blacken. To get that nice golden color I usually have the knob at 4.
  2. I added a couple of blueberries to the batter. You can add about 1/2 a cup of nuts, fruits or chocolate chips for this measurement.
Nutrition Facts
Servings: 6
Per Serving % Daily Value*
Calories 157
Total Fat 7.2g 11%
Saturated Fat 3.4g 17%
Trans Fat 0g
Cholesterol 14mg 5%
Sodium 145mg 6%
Potassium 217mg 6%
Total Carb 19.5g 7%
Dietary Fiber 0.7g 3%
Sugars 2.7g
Protein 3.5g
Vitamin A 3% – Vitamin C 0%
Calcium 13% – Iron 6%


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