Rating: 3.5 stars
26 Ratings
  • 5 star values: 7
  • 4 star values: 10
  • 3 star values: 2
  • 2 star values: 4
  • 1 star values: 3

This recipe comes from a hand-written addition to my mother's Home and Garden cookbook (you know the one with the red and white checkers that used to be given as wedding presents back in the 50's). Her book is older than I am. Anyway this is simply the best pancake recipe I've ever tried. I have tried a few, but always come back to this one.

Recipe Summary

8 mins
18 mins
10 mins
10 pancakes


Original recipe yields 4 servings
The ingredient list now reflects the servings specified
Ingredient Checklist


Instructions Checklist
  • Whisk together the brown sugar, white sugar, baking powder, milk, egg, olive oil, and vanilla extract. Stir in the flour 1/2 cup at a time until the batter reaches the desired thickness. The batter should look like cake batter (not too thin, but not too thick).

  • Heat a large skillet over medium heat, and coat with cooking spray. Pour 1/4 cupfuls of batter onto the skillet, and cook until bubbles appear on the surface, about 3 minutes. Flip with a spatula, and cook until browned on the other side.

Cook's Note

They are excellent with fruits; blueberries, mashed bananas, strawberries, or even chocolate chips etc. or peanut butter spread on top instead of butter. Trust me! I prefer pure maple syrup. Also, the leftovers, if any, freeze well to be enjoyed at another time.

Nutrition Facts

357 calories; protein 10g; carbohydrates 56.8g; fat 9.8g; cholesterol 51.4mg; sodium 532.5mg. Full Nutrition