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Nothing says "weekend" like homemade pancakes for breakfast. Our easy pancake recipe will help you whip up this weekend favorite in less than 30 minutes. You'll wonder why you never tried this before!Need recipe inspiration? Sign up for our Everyday Food Newsletter and get our most delicious recipes delivered to your inbox.

Source: Everyday Food, September 2006
Total Time Prep Servings



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How would you rate this recipe?
  • bbryantj
    11 NOV, 2017
    This was, hands down, the worst pancake recipe I have ever used. The batter was runnier than my toddler’s nose and the pancakes were flatter than crepes. If I could give it negative stars, I would.
  • lorenzomag
    10 NOV, 2017
    Best pancake recipe I have ever used! Super fluffy and tall. I doubled the sugar because I like my pancakes to be sweet on their own (plus, I add maple syrup... I like it sweeeeet).
  • morigonzalo
    7 NOV, 2017
    We ran out of boxed pancake mix, so I searched Martha Stewart, who always has fantastic recipes, and sure enough, this one did not fail. Pantry staples ingredients, fast and simple. Only addition was a splash of vanilla extract, but only because I always add that to whatever boxed pancake mix I use. Absolutely delicious! In it goes into the best recipes files. Thank you, Martha!
  • geneyau
    29 OCT, 2017
    These might have been the worse pancakes I ever made. They didn't hold their shape whatsoever, and were dry, salty and overall unappetizing. We had to preform major surgery to the entire recipe to make it semi-edible. You should never, under any circumstance, make these pancakes, unless you are doing a presentation on the handling of poisonous substances.
    17 OCT, 2017
    My kids, ages 4 and 1, go crazy for these pancakes! We make them together every Saturday morning. I like to add a dash of cinnamon and a splash of vanilla. Absolutely perfect!
  • jwintrick3
    24 SEP, 2017
    Flattest pancakes I've ever made. Didn't even hold their shape, they weren't round at all.
    • sharbrat_1999
      19 OCT, 2017
      It's the baking powder that gives it the rise. Increase the baking soda and try it again. Buttermilk, instead of regular milk is the best. The sugar I would leave out. I am diabetic.
  • grant3mn
    20 SEP, 2017
    These pancakes were too salty and needed to be a bit more fluffy. I'd suggest adding some vanilla or less salt, and yes i only added 1/2 tsp. I used olive oil like it suggested aswell. Overall just a big disappointment
    • grant3mn
      20 SEP, 2017
      Update on my previous comment.. I believe where the flapjacks begin to take an ungodly turn has something to do with the aftertaste, it is scarcely off. Currently I am feeling sick and had to cast off the rest of the batter so my family wouldn't have to taste those miserable pancakes. Which I felt and still feel shockingly repellant to aswell as an inspiring and discomforting horror to forgo the action of ejecting all the contents for my stomach. But to all you fellows out there enjoying these pancakes and for ridiculing my comment, have a good day and may god bless you, for these unholy pancakes.
  • heathertoma
    19 SEP, 2017
    these really are just perfect pancakes. I used white whole wheat pastry flour and started with 3/4 cup milk (I used goat milk) and added a little more, but not a full cup. many scratch pancake recipes wind up seeming slightly rubbery - these were just right. the recipe called for more sugar than I thought was right, but they tasted (and browned) amazing. the recipe made 5 medium (5" or 6") pancakes.
  • dilmera1601
    14 AUG, 2017
    Previous attempt with another recipe was a disaster. This recipe made the perfect, fluffiest pancakes and now I am wondering if these pancakes were better than the ones I had at a cafe. I must say you have nailed the ingredients and the timing. I will try them again soon. Thanks for the recipe.
  • marieD413
    23 JUL, 2017
    Why did we preheat the oven to 200 degrees??
    • josie_moss0829
      13 SEP, 2017
      In case you need to keep some warm.

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