Easy Pancakes Recipe (with Video)

This recipe is fantastic! I made a few modifications by reducing the baking powder to 2 teaspoons, adding 1 teaspoon of vanilla extract and 1 teaspoon of fresh orange juice. The result was amazing! Everyone loved the pancakes. I included pecans for some, blueberries for others, and both were a hit. Additionally, I drizzled some syrup on top for the kids just before flipping them, and they happily ate them on the go. Thank you for sharing this wonderful recipe!

I mistakenly used 2 teaspoons of baking powder instead of 2 tablespoons, reduced the salt to only 1/2 teaspoon, added 1 teaspoon of vanilla, and replaced the oil with 3 tablespoons of melted butter. The result was absolutely delicious!

A promising beginning, but still room for improvement, as pointed out by many reviewers. After reading through various feedback, I made some adjustments by reducing the amount of baking powder to 3/4 tablespoon and using a pinch of salt. I also separated the egg, incorporating the yolk with the milk and other liquids. The egg white was whipped separately until soft peaks formed, then delicately folded back into the batter. Further enhancements included adding 1 teaspoon of vanilla extract and the zest of half an orange (having a Microplane is a must!). The resulting pancakes boasted a delightful hint of orange flavor, were wonderfully light, and achieved a fluffy texture.

Rewritten review: I had only ever eaten pancakes from boxes or fast food places, and I wasn't particularly fond of them. However, my husband loves pancakes, so I decided to make them from scratch since we didn't have any boxed mix. I thought I would give them a try as well. I replaced the oil with melted butter to cut down on our oil consumption, decreased the salt by half as we watch our salt intake, and added a quarter teaspoon of cinnamon. I am now a huge fan of pancakes! My husband agrees that they are much better than boxed ones, and we feel more satiated and energized (unlike the sugary feeling we get from boxed pancakes). This recipe is fantastic, and we plan on enjoying pancakes much more frequently in our household!

This recipe was fantastic! It was my very first attempt at making pancakes and they came out wonderfully! I made a few small tweaks by using soy milk instead of regular milk and swapping vegetable oil for extra virgin olive oil. I sprinkled in a bit of cinnamon as well, as I'm a big fan of its flavor. Overall, even with these changes, I would have been just as happy with the original recipe using the standard ingredients.

I added a dash of nutmeg and a splash of vanilla to the batter, and these pancakes turned out absolutely delicious. They were fluffy and airy, cooked perfectly on medium-low heat for 2-3 minutes per side. This recipe is definitely going in my cookbook!

I would highly recommend adding smashed banana and 2 tsp fresh orange juice to the liquid mixture before blending. It's important to follow the tips and use 2 tsp baking powder, 1/2 tsp salt, and 3 tbsp butter instead of oil. I prepared these pancakes the day after Thanksgiving and they were a big hit!

The initial recipe was too thin and using medium high heat was too intense. I adjusted it by adding 2 extra large spoonfuls of flour, half a teaspoon of sugar, and a pinch of baking soda.

I found the recipe to be unclear as it called for 2 teaspoons of baking powder instead of 2 tablespoons. I also didn't find any instructions to use baking soda. However, the pancakes turned out delicious. By the way, I substituted butter for oil and added pecans, which turned out great!

I adjusted the recipe by using 4 tablespoons of brown sugar instead of white sugar, making sure the salt and baking powder were measured accurately, and adding 1 teaspoon of caramel essence. The flavors are perfectly balanced.

Extremely thin and tastes strongly of eggs. Not enjoyable to eat at all. I will certainly be returning to using the just-add-water variety.

I enjoy adding blueberries or other fruits to it, and it never fails to bring joy to everyone.

This cake is super fluffy! I followed the advice of others and used a tea spoon of baking powder and added some vanilla. I also decided to layer butter between each layer to achieve that rich "buttery" taste without actually incorporating it into the batter. It turned out delicious!

I doubled the recipe for these pancakes. The batter was quite runny, and when I initially poured it onto the pan, it spread to the edges immediately. Once cooked, I added more batter to the pan. I found that the third batch turned out the best - by then, the pan had heated up adequately, resulting in much better cooked pancakes. I also tossed in some blueberries while the pancakes were cooking, and the third one especially turned out to be more delicious than the rest. I hope this feedback is useful!

Review update: The dish turned out tasty, although the cooking time was longer than expected and the inside was slightly gooey. I believe this was due to halving the recipe, resulting in too much milk and too little flour. Tip: When halving the recipe, use approximately 3/4 cup of milk and flour.

Initially, I had doubts about the recipe, but I decided to give it a try without worrying too much about the unusual measurements. To my surprise, the pancakes turned out to be delicious. I prepared several small pancakes, some of which I filled with hot sauce. I'm planning to bring them to my friend's house and enjoy a fun game of Russian roulette together.

5 stars review

Excellent recipe that has become a beloved staple in our family. I never forget to include vanilla for that extra touch of flavor.

Extremely simple and convenient to prepare, with a delicious flavor to match!