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Good, Bad, and Yummy Pancakes

LeJoy Nichols

"I found a recipe here that I ended up changing so much it hardly resembled what I started out with, and my family LOVED them. I thought it would be a nice addition. These pancakes are a blend of good and not-so-good-for-you ingredients, hence the name."
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25 m servings 237 cals
Original recipe yields 8 servings

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  1. Whisk all-purpose flour, whole wheat flour, white sugar, baking powder, salt, and cinnamon together in a large bowl. Make a well in the center of the dry ingredients.
  2. Pour milk and vanilla extract into the well; add beaten eggs. Mix wet and dry ingredients together until smooth.
  3. Grease a skillet with oil and heat over medium heat.
  4. Pour 1/4 cup of batter per pancake into the hot skillet; cook until bottom is golden brown and there are many small pinholes in the top of the pancake, about 2 minutes. Flip pancake and continue cooking until golden brown and the middle of the pancake is set, 2 to 3 minutes. Repeat with remaining batter, greasing skillet with oil between pancakes as needed.

Nutrition Facts

Per Serving: 237 calories; 4.7 g fat; 40.7 g carbohydrates; 8.1 g protein; 51 mg cholesterol; 602 mg sodium. Full nutrition

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Read all reviews 4
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Flavour wise this recipe is great but the pancakes did not fluff up at all. I believe that it has to do with the amount of baking powder. When I checked other pancake recipes I have tried I fo...

I added an extra teaspoon of baking soda and they were perfect! So delicious and so good tasting. Definitely saved to my recipe box!

Good flavor and visually appealing. I would add a bit more baking powder next time. They're a bit denser than I was expecting.

This has wonderful flavor but is a bit more dense than we're used to for pancakes.