Our house is often filled with our kids' friends, and they always seem to be hungry. There are seldom any leftovers when I make these pancakes.—Ernest Foster, Climax, New York
- 1 cup all-purpose flour
- 2 tablespoons sugar
- 2 tablespoons baking powder
- 1/2 teaspoon salt
- 1 cup milk
- 2 tablespoons canola oil
- 1 teaspoon vanilla extract
- In a large bowl, combine flour, sugar, baking powder and salt. In another bowl, combine milk, oil and vanilla; add to dry ingredients and stir just until moistened. Preheat a lightly greased griddle or skillet. Pour batter by 1/4 cupfuls onto griddle; cook until light brown. Turn and cook other side. Serve immediately with syrup or topping of choice. Yield: 8 pancakes.
Originally published as Easy Light Pancakes in Taste of Home August/September 1993, p47
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Reviewed Apr. 7, 2013
"These are very good! Very light, unlike others we've had. They do not have eggs like other recipes, perhaps that's why they are so light. Will definitely make these again!"