Submitted By: ajhg
Active Time: 15 minutes Total Time: 20 minutes
Serves: 4

This recipe (derived from a recipe in the Better Homes and Gardens New Cook Book) makes approximately eight 3" pancakes. For fluffier pancakes, I find using half a cup of yogurt in place of half a cup of milk works well. For banana pancakes, beat in one ripe banana with the egg mixture.


  • 1 cup all-purpose flour
  • 1 tablespoon brown sugar
  • 2 teaspoons baking powder
  • 1/4 teaspoon cinnamon
  • 1/4 teaspoon salt
  • 1 beaten egg
  • 1 cup whole milk
  • 2 tablespoons cooking oil, plus more for frying


Combine flour, brown sugar, baking soda, salt, and cinnamon in a large bowl. Make a well in the center of the mixture, and set aside.

In another bowl, beat the egg until consistent, then add milk and 2 tablespoons oil.

Add egg mixture all at once to well in the center of flour mixture. Stir until just moistened. Batter should be lumpy. Let sit for at least 3 minutes.

Heat approx. 1 teaspoon oil to skillet or griddle over medium heat. Add 1/4"" cup of batter to preheated pan, forming a 3"" circle. Cook for approximately 2 minutes, or until edges begin to turn brown and center of pancake is bubbly. Flip and cook for 2 additional minutes.