On Line Cookbook
Louise's Pancakes
Home . Contents . Index . Search . Glossary
Print Friendly Recipe
Recipe Information
Basic Pancakes with variations



  • 2 cups (475 ml) flour
  • 2 cups (475 ml) milk
  • 1/4 cup (60 ml) to 1/2 cup (125 ml) cooking oil
  • 2 eggs
  • 1 tbsp (15 ml) sugar
  • 1/2 tsp (2 ml) salt
  • 1 tbsp (15 ml) baking powder
  • Mix all ingredients together.
  • Drop by spoonfuls on hot oiled griddle (or waffle iron).
  • Cook on medium or medium-low heat (check to see if underside of pancake is getting too brown and turn down heat).
  • If making pancakes, turn over when bubbles appear and edge of pancake is golden brown when lifted.
  • Serve with syrup of choice.
Variation #1 Buckwheat Pancakes: Substitute 1 c. buckwheat flour and 1 c. white flour for 2 c. white flour.

Variation #2 Cornmeal Pancakes: Substitute 1 1/2 c. cornmeal and 1/2 cup flour for 2 c. flour.

Quantity Calculator
Adjust the Serves/Makes quantity to:
Set to 0 for the original quantity

Copyright ©1997-2018 by Synergetic Data Systems Inc. All rights reserved.
SDSI neither endorses nor warrants any products advertised herein. All recipe content provided to SDSI is assumed to be original unless identified as otherwise by the submitter.

SDSI provides all content herein AS IS, without warranty. SDSI is not responsible for errors or omissions, nor for consequences of improper preparation, user allergies, or any other consequence of food preparation or consumption.

This site uses cookies, but they do not contain or tranmit any personal information.

Send comments to our email. For more information, check our About the Cookbook page.