Ingredients
Directions
- Wash hands with soap and water.
- Mix together flour, baking powder, sugar and salt in medium bowl.
- Combine milk, oil and water. Add to dry ingredients.
- Stir just until moistened.
- Lightly spray a large skillet or griddle with non-stick cooking spray or lightly wipe with oil. Heat skillet or griddle over medium-high heat (350 degrees F in an electric skillet). For each pancake, pour about 1/4 cup of batter onto the hot griddle.
- Pancakes are ready to turn when tops are bubbly all over, a few bubbles have burst, and the edges begin to appear dry. Use a quick flip with a broad spatula to turn pancakes. Turn only once. Bake until bottoms are brown and dry.
- Refrigerate leftovers within 2 hours.
Notes
- To see if skillet is hot enough, sprinkle with a few drops of water. If drops skitter around, heat is just right.
- Combine wet ingredients ahead of time. Store in refrigerator up to 2 days.
- Mix dry ingredients ahead of time and store in a sealed container.
- Top with applesauce, fresh fruit or yogurt.
Variations:
Whole wheat – use whole wheat pastry flour or replace about half the all-purpose flour with whole wheat flour. Add 1 to 2 Tablespoons of water or milk if batter is too thick.
Oatmeal – replace about half the flour with rolled oats. Soak the rolled oats in the milk for 5 minutes before mixing the batter.
Corn Cakes - Omit the sugar, replace up to half the flour with cornmeal and add 1/2 to 1 cup cooked corn.
Buttermilk – replace milk with buttermilk; reduce the baking powder to 2 teaspoons and add ½ teaspoon baking soda.
Apple – Add ½ cup shredded or chopped apple to the liquid ingredients.
Berry – Try blueberries, raspberries, blackberries or a mix. After batter is poured on the skillet or griddle, sprinkle the tops with berries. No need to thaw frozen berries.
Pumpkin - Add 1/2 cup canned pumpkin.
Zucchini - Add 1/2 cup grated zucchini. Squeeze out some moisture before adding.
Waffles - This batter also works great in waffle makers!
Comment
A classic, fluffy pancake recipe. My family devoured them!
My daughter had a sleepover and I made these in the morning with mixed berries in them, the girls LOVED them! I am now the coolest mom with great food!
I used 1/2 cup regular flour and 3/4 cup whole wheat flour and the pancakes turned out great!! Very hearty meal. Also, I didn't have a griddle so I used a nonstick skillet and cooking spray on medium heat. It worked very well! No sticking and easy to flip. Next time, I am going to add blueberries to the batter!
These were great!
Pancake batters can vary in thickness from very thin to somewhat thick but they are generally a batter that can be poured onto the hot griddle. The baking powder and the steam cause them to puff up slightly as they bake. The griddle or skillet should be hot enough that a drop of water will bubble immediately across the surface. Can you give us more information about how you made this recipe? Perhaps we can make more suggestions.
The Food Hero Team
It should be pretty runny. I don't know how you could have ended up with an "inedible mess." I found it to be too thick and I added a little extra milk (could have used water) to make it flow a bit better. (I expect my pancakes to be kind of "as flat as a pancake.") My first test one was a bit more crispy that I like so I added a touch more oil also to make them softer. Mine turned out really well. I will be using this recipe again.
I experienced the same thing.
Very confused what it was you expected from a pancake batter?! Most batters I've ever used have resembled soup in texture!
Did you use 1 and 1/4 cups of flour as it can be misread as 1 x 1/4cup in my opinion?
How ingredients are measured can have a big effect on the thickness or thinness of the batter. Check out our tips for measuring liquid https://foodhero.org/tips/cooking-basics#tip-4 and dry ingredients https://foodhero.org/tips/cooking-basics#tip-3
Did you try cooking it?
I love these! I have a favourite basic pancake mix with eggs but I have run out of eggs. I have finally found a mix that is basic and doesn't need an egg substitute. I think these will become my new favourite pancake mix. Thank you!
I chose this recipe because my kiddos were craving pancakes but we were out of eggs. I followed it very carefully because of the other comments I read about it being too runny but my batter was actually thick and the pancakes were very fluffy and delicious. I used all organic ingredients like I do with everything I cook but I doubt that made a difference in the batter though. Thanks for the recipe! (btw I never take the time to register to leave a comment on a recipe but these were so suprisingly good that I had to lol)
It sounds like the problem could be the temperature of the skillet or griddle. If you have an electric skillet, try setting the temperature between 350 and 375 degrees. In a skillet on a burner, try a medium-high setting which might be about 7 or 8 if the dial has 10 divisions between low and high. You can test the temperature of the skillet by shaking a drop or two of water on the surface. The droplets should bubble and skip across the surface. If they don’t move, the skillet is probably too cool. If they evaporate immediately, the skillet is too hot. The skillet should be pre-heated to the correct temperature before the batter is added.
Try a test pancake. Using ¼ cup of batter will make a pancake about 3 to 4 inches across depending on the thickness of the batter. Larger pancakes can be more difficult to bake evenly. By the time the underside of the pancake is turning golden brown, you should see bubbles coming up through the batter all across the surface of the pancake. Seeing bubbles in the center is a sign that the batter there is baking. The edges of the pancake will begin to look dull rather than shiny. If the underside is too dark by the time you see bubbles in the center of the pancake, the temperature is too hot. Adjust the heat until you get the amount of browning and the bubbles across the surface to happen within a few minutes. Turn the pancakes only once. Check for browning on the second side by gently lifting the edge of the pancake. Pancakes are best when eaten as they are baked. As they sit in a stack, they tend to get soft and soggy from the steam and the weight of the additional pancakes.
The Food Hero Team
Was really impressed, I made these in an emergency when I'd run out of eggs & milk and they were actually some of the best pancakes I've ever made! I replaced the milk with soy milk and half of the flour with wholegrain spelt flour. Will definitely be making again!
Can I also use buttermilk in this recipe? I've also used plain yogurt, mixed with the melted butter and baking soda/powder, to replace eggs, I mix separately, and add to flours. I also like adding a little flax meal.
You could use buttermilk in this recipe. Usually when buttermilk is used, baking soda replaces part of the baking powder for the leavening. The baking soda helps neutralize the acid of the buttermilk and as part of the reaction, carbon dioxide is released to lighten the batter as it bakes. 1 cup of butternilk plus 1/2 teaspoon of baking soda will release the same amount of levening as 2 teaspoons of baking powder. In this recipe you coulde use 1 cup of buttermilk for the sweet milk; add 1/2 teaspoon baking soda and reduce the baking powder to 1 teaspoon.
The Food Hero Team
First, check that you used baking powder not baking soda! Baking powder has a balance of acid and soda so there is not a bitter tasting residue. Using baking soda alone relies on acid in the other ingredients to neutralize. If enough acid is not present, the effect of heat on the soda is to form a soap-like product. The final pancakes will taste bitter or soapy and sometimes look more yellow. If you try reducing the baking powder, the pancakes will be more dense and flat and maybe less tender.
The Food Hero Team
Delicious!!!
I just tried this recipe out today. Loved it!
Pancakes were extra fluffy and my daughter (who is allergic to eggs) devoured them.
You can also add cinnamon to it for some extra flavor.
I was a bit skeptical about this recipe since there is no egg replacement, and all my previous attempts at making pancakes without eggs or some replacement (often banana) have turned out poorly. But I really wanted to eat pancakes and since I was out of eggs and bananas, I decided to give this recipe a go. And it was a great success! The pancakes turned out really nice looking and very tasty, so I will definitely save this one for future use :)
Has anyone tried using this batter for waffles?
First Bite Review:
WOW! Okay this recipe has changed the way I look at Pancakes. I'm shovelling them in my mouth as I write this, so please excuse any syrup that drips onto this post.
I have developed an egg allergy and rather than simply trying to find a decent recipe, I just pretty much gave up on pancakes, but this morning I woke up craving pancakes, and since we were out of (please don't ban me for this... ) pancake mix (aaaarrgghh!) I went in search of a good egg-free pancake mix.
I'll have to admit, I was a bit skeptical when I saw 1 Tbl of baking powder, but I mixed it all together and it looked right. The batter was a bit thick, and I almost thinned it with milk first, but went ahead and made that first pancake per the recipe.
Wow! It was like watching the test at Bikin Atoll all over again! I grew up with the thin, crepe like "box-mix" pancakes, and even in resturants I've never seen pancakes fluff up like this. I used a 1/2 cup measure to ladle it from bowl to pan and it turned into the pancake variant of the Incredible Hulk right before my eyes!
Again I became skeptical. I've gotten my "box-mix" batter's too thick before and they came out gooey in the center.. but not these. These were well done, all the way through and light and fluffy...
I will never look at a pancake the same way again. You have spoiled me. :D
Thank you for the permanant addition to my recipe box.
I totally agree, best recipe ever that I have came across and I also registered just to comment haha
i loved them and the kids did too xx
The first pancakes I've made from scratch -- and they're perfect! Fluffy and delicious.
How much pancakes does this recipie make. Please give a amount not like something yeild or serving because i dont get them. Ex. 2 panckaes
Thank you!!
By using a 1/4 cup to pour the batter into individual pancakes on the griddle you can make about 8 pancakes. Each serving is 2 pancakes and you can serve about 4 people with this recipe.
I was out of Aunt Jemima pancake mix :-) which we use for camping, so came to this site via Google. We are back home now so decided to make waffles. The recipe worked well and they were delicious and fluffy...not heavy or too filling, just right. I like the idea of no eggs. Next time I'll make blueberry pancakes using this recipe. A key factor is mixing the dry ingredients first then all the liquids in a separate bowl...add gradually and don't stir too much. Also, make sure the waffle iron or skillet is hot enough. You may need to experiment. I may try using just water instead of milk.
Same here! I had to create an account after making these pancakes. I have never had such great pancakes that were so easy to make. They were thick and dense, yet soft and fluffy. (If that makes any sense.) Super easy to make, and they flipped without any mess.
I have always bought the expensive pancake mix from the store, and never thought to make mine from scratch. I didn't eggs today, so upon looking to see if I could make the batter without eggs, I came across this recipe. I have never had such thick, fluffy, easy to turn, pancakes. So easy to make and delicious. I will never buy store bought pancake mix again. I had everything for this recipe in my kitchen!
This has become my go-to pancake recipe. I've slightly altered it to fit my diet. I switched out the dairy milk for vanilla almond milk and I add just a touch more of almond milk then the recipe calls for to thin out the batter just a touch.
These are the best, fluffiest pancackes I've ever made at home. You can not tell that any ingredient is "missing."
Just tried these, I used almond milk buttermilk and added some baking soda, and oh MY WOW these tasted just like mcdonalds hot cakes! They tasted so incredibly amazing, this is definitely my new pancake recipe :)
Like another comment I read here, I just had to create an account bec. I was just so happy how these turned out. I used the part all purpose part whole wheat recipe and didn't bother putting oil and the pancakes were still nice and fluffy. Batter was thick and I thinned out the last couple of pancakes to see what happens and still turned out great. I lightly buttered my pan. This is a nice blank canvas recipe, I added vanilla extract , next time I will try adding banana and berries. Thanks!
thank you so much for this recipe because I am very allergic to eggs ,but I love pancakes!
I was looking for a recipe because I had no eggs and stumbled on this one. This recipe is great!! Only thing I added was some vanilla extract and I poured from a 1/4 cup. I got 14 nice looking pancakes. Easy recipe and delicious pancakes, a must save!!
With my electric griddle I don't use spray or oil.
Very rarely do I take the time to make an account to comment but on this recipe I had to. As someone who loves pancakes and it's my go to dish this is amazing. I threw a little chocolate chips in mine and they came out great. I had no issue with barter thickness and they came out big and fluffy. I will say I was able to get 4 decent size pancakes out of this so I got more than the two it states but such an amazing breakfast. I was able to keep everyone happy with pancakes without trying to go out and find eggs on New Years morning.