close ad

Perfect Pancakes

Rated : 
 by 13 people
Rate and Comment
Makes: 16  servings Prep 10 mins Cook 180°F 2 mins  per batch
Perfect Pancakes
Nutrition Facts

Servings Per Recipe 16

  • Amount Per Serving
  • cal.(kcal)101
  • Fat, total(g)5
  • chol.(mg)28
  • sat. fat(g)1
  • carb.(g)12
  • pro.(g)2
  • sodium(mg)133

Percent Daily Values are based on a 2,000 calorie diet

  • 1 1/2 cups  all-purpose flour
  • 3 tablespoons  granulated sugar
  • 4 teaspoons  baking powder
  • 1/8 teaspoon  salt
  • 1/8 teaspoon  ground allspice
  • 2 eggs
  • 1 cup  milk
  • 1/4 cup  vegetable oil
  • Butter, maple or pancake syrup, confectioners' sugar, for serving


1. Heat a griddle or large pan to medium heat. Heat oven to warm (180 degrees F) and place a foil-lined baking sheet inside.

2. In a large bowl, whisk together flour, granulated sugar, baking powder, salt and allspice. Separate eggs and whisk egg yolks in small bowl with milk and oil.

3. With an electric mixer, beat egg whites to stiff peaks, about 1 minute. Stir milk mixture into flour mixture just until combined. Fold in egg whites in two additions, until no white streaks remain.

4. Using a ladle, drop 1/4 to 1/3 cup batter onto heated griddle. Repeat, spacing at least 1 inch apart. Cook 1 minute, or until bubbles in batter pop and remain open. Carefully flip pancakes and cook an additional 30 seconds to 1 minute.

5. Transfer to baking sheet in warm oven; repeat with remaining batter. Serve warm with butter and syrup or confectioners' sugar, if desired.

Search Recipes

Your Rating: