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Basic Breakfast Pancakes


Basic Pancakes recipe













Low Cholesterol, Trans-fat Free


2 cups all-purpose flour
3 teaspoons baking powder
½ teaspoon salt
(very important)
¼ cup sugar
2 each eggs
2 tablespoons vegetable oil
1 cup milk


Sift (I never do) dry ingredients in bowl and stir in liquid ingredients with wire whisk or spoon until mixed. Do not beat. Rub griddle or fry pan with oil. Heat until water dropped from your hand bounces around. Drop about ½ ladel/1 large mixing spoon for each pancake. Cook until bubbled all over the top and brown on bottom. Flip, cook until brown on other side. Keep you griddle very hot at all times.


  1. Substitute 1 cup whole wheat flour for white flour.

  2. Substitute buttermilk for whole milk and 1 teaspoon baking SODA for ½ teaspoon baking powder.

  3. Put some pecan or walnut pieces in with your dry ingredients (this keeps them from sinking). Or put in some blueberries .. also with dry ingredients.

  4. Increase your eggs. This will make them a little more like a crepe. Top with sliced apples, brown sugar and cinnamon and fold in half.


* not incl. in nutrient facts

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Nutrition Facts

Serving Size 72g (2.5 oz)
Amount per Serving
Calories 36421% of calories from fat
 % Daily Value *
Total Fat 8g 13%
Saturated Fat 2g 9%
Trans Fat 0g
Cholesterol 5mg 2%
Sodium 322mg 13%
Total Carbohydrate 21g 21%
Dietary Fiber 2g 7%
Sugars g
Protein 17g
Vitamin A 2% Vitamin C 0%
Calcium 15% Iron 17%
* based on a 2,000 calorie diet How is this calculated?


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