Annie Wazny


My son can eat pancakes for breakfast, lunch and dinner! These are perfect to make and then refrigerate or freeze the leftovers to serve at another time.

Add some of your favorite fruit as topping!

★★★★★ 1 vote
12 average size pancakes


2 cups of all purpose flour
4 tablespoons of baking powder
1/4 teaspoon of salt
3 tablespoons of sugar
2 cups of buttermilk (or milk or soymilk)
4 tablespoons of oil
1/2 teaspoon of vanilla (optional)
a dash of cinnamon (optional)


1In a mixing bowl combine flour, baking powder, salt, sugar, milk, oil, and vanilla and cinnamon. Whisk together until smooth
2In a large skillet or griddle (on medium heat) brown the pancakes on both sides as you would with any other pancakes (to a nice golden brown)
3you can make them into waffles too!

About this Recipe

Course/Dish: Other Breakfast, Pancakes
Dietary Needs: Vegetarian
Other Tags: Quick & Easy, For Kids, Healthy