Homemade Pancakes

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Nutritional Info
  • Servings Per Recipe: 20
  • Amount Per Serving
  • Calories: 320.5
  • Total Fat: 9.0 g
  • Cholesterol: 50.3 mg
  • Sodium: 713.9 mg
  • Total Carbs: 48.6 g
  • Dietary Fiber: 1.4 g
  • Protein: 9.6 g

View full nutritional breakdown of Homemade Pancakes calories by ingredient


Introduction

This pancake recipe yields light and fluffy cakes, perfect for the whole family. To lower the calories, you might wish to substitute granulated Splenda for the sugar and skim milk for the 2% milk. This pancake recipe yields light and fluffy cakes, perfect for the whole family. To lower the calories, you might wish to substitute granulated Splenda for the sugar and skim milk for the 2% milk.
Number of Servings: 20

Ingredients

    8 Cups all-purpose white flour
    8 Tbsp sugar
    8 tsp baking powder
    4 tsp salt
    8 tsp vanilla extract
    8 Cups 2% milk (Reserve one cup until you are sure you need it.)
    8 Tbsp canola oil
    4 large eggs

Directions

Using a whisk, combine all ingredients together, reserving one cup of the milk. Batter should be smooth, and the same thickness as cake batter. If batter is too thick, add small amounts of the reserved milk until you get the right consistency.

Pour batter by 1/4 cup measures onto hot, ungreased non-stick griddle. Bake until edges are dry and bubbles start to form on the top. Flip and bake until bottom is golden. (Bottom will be spotty, not one solid color like the top. This is normal.)

Makes about 20 2-cake servings. Freeze extra portions immediately, then microwave when you need a quick and easy, pre-measured breakfast.

Number of Servings: 20

Recipe submitted by SparkPeople user HONEYBEEMEL.