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My Favorite Pancakes

From the kitchen of my mother. She didn't have the correct measurement of milk to use one more when making pancakes, so she improvised and used yogurt. They were the best pancakes I had ever tasted in my life.

Rate this recipe 2.9/5 (29 Votes)


  • 1 1/4 cups sifted all-purpose flour
  • 3 tsp baking powder
  • 1 Tbsp sugar
  • 1/2 tsp salt
  • 1 egg, beaten
  • 1 cup milk or 1 small container of yogurt
  • 2 Tbsp canola oil



Step 1

In a large bowl, sift together dry ingredients. In a medium bowl, combine egg, milk or yogurt, and canola oil. Add to dry ingredients and stir just until moistened. Do not over mix.

Step 2

Melt butter in non-stick pan over medium heat. It should foam and sizzle. Drop a tiny bit of cooking oil into the pan and blend it with the butter.

Step 3

Ladle approximately 1/4 cup of batter into the pan to form pancake circles. Cook until the tops of the pancakes are full of bubbles and the bottoms are golden brown.

Step 4

Flip the pancakes and cook until the tops are golden brown, then either serve right away or transfer to the oven to keep warm. Serve with butter and syrup, or top with whipped cream and strawberries.

{From the kitchen of my mother, Karen K. Rounkles. The best pancakes I have ever tasted!}


Baker's Note: If pancake batter is too thick, use milk or water to thin to desired consistency. Fruit, e.g., blueberries, may be added once the batter is poured into circles on the pan.

Recipe Note: Use your favorite flavor of yogurt (e.g., peach).

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