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Recipe: #34224

February 02, 2020

Categories: Breakfast, Pancakes,

"This recipe makes about a dozen 5-inch pancakes and is a slightly modified version of a recipe in THE JOY OF COOKING by Irma S. Rombauer. To be served with pats of butter and either pure maple syrup or a jelly such as currant or grape."

Original is 6 servings


  • Serving Size: 1 (376.3 g)
  • Calories 661.3
  • Total Fat - 16.1 g
  • Saturated Fat - 8.7 g
  • Cholesterol - 109.4 mg
  • Sodium - 792.1 mg
  • Total Carbohydrate - 105.8 g
  • Dietary Fiber - 3.1 g
  • Sugars - 17.6 g
  • Protein - 21.5 g
  • Calcium - 598.4 mg
  • Iron - 2.2 mg
  • Vitamin C - 0 mg
  • Thiamin - 0.3 mg

Step by Step Method

Step 1

Prepare griddle by heating it to the point where a few drops of cold water scattered on the surface sputter and bounce. If the water evaporates immediately, the griddle is too hot. Use medium heat for over-the-burner griddles. You will need a spatula also.

Step 2

Whisk the first 4 ingredients together in a large bowl.

Step 3

Beat the egg whites until still but not dry and set aside.

Step 4

Whisk the milk, melted butter, egg yolks, and vanilla together in another bowl.

Step 5

Pour the wet ingredients over the dry ingredients and whisk them gently together, mixing until just combined. Overmixing isn't advised. Fold in the stiffly beaten egg whites at the end.

Step 6

If desired, you can add other ingredients, like ½ cup dried raisins or other very finely diced soft dried fruit, ½ cup fresh or frozen blueberries or raspberries, ½ cup finely chopped [toasted] nuts, ½ cup crumbled cooked bacon, or ¼ cup grated semisweet or milk chocolate.

Step 7

Spoon 1/3 cup batter onto the griddle for each pancake, shaping the batter gently into rounds.

Step 8

Cook until the top of each pancake is speckled with bubbles, with some of them popping open. Then turn and cook until the underside is lightly browned.

Step 9

Serve immediately or keep warm in a 200'F. oven while you cook the rest.

Step 10

Serve with maple syrup or jelly and pats of butter.


No special items needed.

Editorial Notes

The ingredient tips, suggestions, variations, facts, questions and answers below are not edits to the original author's recipe. They are not meant to imply any change would improve the recipe. They're offered for convenience, alternative ideas, and points of interest. If you have any comments about them, please post in the Help & Ideas forum.

  • When selecting butter, be sure to use unsalted butter for the best flavor.
  • Feel free to add other ingredients such as dried fruit, nuts, bacon, or chocolate to customize the pancakes to your tastes.

  • Substitute almond milk for regular milk - Almond milk is a great substitute for regular milk, as it is dairy-free and has a slightly nutty taste that can add a new dimension of flavor to the pancakes. It is also a healthier choice, as it is lower in calories and fat than regular milk.
  • Substitute coconut oil for butter - Coconut oil is a great substitute for butter, as it is vegan and has a slightly sweet, nutty taste that can add a new layer of flavor to the pancakes. It is also a healthier choice, as it is lower in saturated fat than butter.

Apple Cinnamon Pancakes Add ½ cup of finely chopped apples and ½ teaspoon of ground cinnamon to the wet ingredients before whisking them together. Fold in the stiffly beaten egg whites at the end. Cook the pancakes as directed.

Fruit Salad - A light and refreshing fruit salad is the perfect accompaniment to pancakes. The sweetness of the fruit complements the pancakes and provides a healthy balance to the meal.

Maple Bacon: Maple bacon is a delicious way to add a savory element to the meal. The salty, smoky flavor of the bacon pairs perfectly with the sweetness of the fruit salad, creating a balanced and flavorful dish.


Q: How do I know when the griddle is hot enough?

A: You can test the griddle by scattering a few drops of cold water on the surface. If the water sputters and bounces, the griddle is hot enough. If the water evaporates immediately, the griddle is too hot. Use medium heat for over-the-burner griddles.

Q: What is the best way to clean a griddle?

A: The best way to clean a griddle is to scrape off any food residue with a metal spatula, then wipe down the surface with a damp cloth. For tougher residue, use a mild detergent and a nylon scrubbing pad. Finally, dry the surface with a clean cloth.

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Fun facts:

Fun Fact 1: Pancakes have been around since ancient times, with the first recorded recipe appearing in Apicius, a Roman cookbook from the 5th century.

Fun Fact 2: Pancakes were a favorite of President Abraham Lincoln. He was known to enjoy them with applesauce and cream.