Skip to main content New this month
Get the Allrecipes magazine

My Mother's Pancakes

Rated as 3.61 out of 5 Stars

"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."
Added to shopping list. Go to shopping list.

Ingredients

18 m servings 357 cals
Original recipe yields 4 servings (10 pancakes)

Directions

{{model.addEditText}} Print
  • Prep

  • Cook

  • Ready In

  1. 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).
  2. 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.

Footnotes

  • 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


Per Serving: 357 calories; 9.8 g fat; 56.8 g carbohydrates; 10 g protein; 51 mg cholesterol; 532 mg sodium. Full nutrition

Similar recipes

Reviews

Read all reviews 17
  1. 23 Ratings

  2.  
    Rated as 5 out of 5 Stars
  3.  
    Rated as 4 out of 5 Stars
  4.  
    Rated as 3 out of 5 Stars
  5.  
    Rated as 2 out of 5 Stars
  6.  
    Rated as 1 out of 5 Stars
Most helpful positive review

I read through the reviews before I made this recipe. I did double the recipe BUT I cut the flour back by half (two cups for a doubled recipe). I did use vegetable oil instead of olive oil only ...

Most helpful critical review

batter comes out too thick, i thinned it out with more milk, but they didn't taste that great.

Most helpful
Most positive
Least positive
Newest

I read through the reviews before I made this recipe. I did double the recipe BUT I cut the flour back by half (two cups for a doubled recipe). I did use vegetable oil instead of olive oil only ...

This is a very good recipe. The only thing I changed was adding a little more sugar and a pinch of salt. As for the batter being too thick, well, didn't the author say that flour was to be added...

This recipe definitely turns out great as is, minus 1 cup of flour (maybe its a typo?). Other than that, my wife loves these and the recipe yields us about 6 large (think Denny's) fluffy pancak...

Makes about 10-12 small very fluffy pancakes. I added about a fourth cup more milk than the recipe called for to thin the batter out a bit. One child loved them, one child thought they were to...

batter comes out too thick, i thinned it out with more milk, but they didn't taste that great.

tried this one because of "the book".i remember it on my moms counter.way better than the "just add water" i was looking for in the pantry :).ended up being out of syrup also.smeared on some str...

Thick and extremely heavy, made this recipe twice thinking it was an error on my part however same turnout both times even when using less flour

Pretty Good- It's true, 1 Cup of flour is plenty! A good classic recipe for pancakes:)

The batter was way too thick, so we DOUBLED the milk amount. They still turned out thick and tasted like thick cardboard.