Pancakes - Kraft Recipes Top
Comida Kraft
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4 servings

Be the breakfast hero with this pancake recipe. Invest 10 minutes in prep and expect big smiles and, possibly, the key to the city for this pancake recipe.

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What You Need

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Make It

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  • Mix first 4 ingredients.
  • Beat egg, milk and oil in medium bowl with whisk until blended. Stir in flour mixture.
  • Ladle batter onto hot griddle or into hot skillet sprayed with cooking spray, using 1/4 cup batter for each pancake; cook until bubbles form on tops, then turn to brown other sides.

Special Equipment Needed

Serving Suggestion

Serve with your favorite cut-up fresh fruit, jam or jelly or maple-flavored or pancake syrup.


  • 4 servings

Nutritional Information

Serving Size 4 servings
Calories 250
Total fat 10g
Saturated fat 2g
Cholesterol 50mg
Sodium 700mg
Carbohydrate 34g
Dietary fiber 1g
Sugars 10g
Protein 7g
% Daily Value
Vitamin A 4 %DV
Vitamin C 0 %DV
Calcium 30 %DV
Iron 10 %DV

* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.

Ratings & Reviews

Rated 5 out of 5 by from I made these for the first time today, and they were delicious! I made these for the first time today, and they were delicious! My family also loved them -- my daughter and husband thought they were good enough without syrup! My son and I used Lite Maple Syryp. I made them with buttermilk as I had some left over over from Thanksgiving cooking. I also used butter (microwave-melted) instead of oil. And I added 1 tsp of vanilla flavoring as was suggested my others who rated the recipe. This made for a very tasty and easy-to-make breakfast that we'll use over and over. I made pancakes before that were rubbery, and I was hesitant to try it again. But this recipe produced a very good result, and will now be one of my favorites.
Date published: 2005-11-27
Rated 5 out of 5 by from SO light & SO delicious! I enjoy making myself pancakes, especially on Saturday mornings---& as the weather cools. This is SO simple. I was amazed at how light they were--- & DELICIOUS! (I like to add about 2/3 cup---(1/2 can of smaller, can of pumpkin), both for added taste & the nutritional benefit of the pumpkin). This simple recipe is a real keeper. (I get 4 good sized pancakes, eat 2; freeze 2 for the following Saturday--unless I want them sooner). And, save the other 1/2 can of pumpkin in a tightly seal container, in the fridge for the next batch.
Date published: 2016-12-13
Rated 5 out of 5 by from Gracefully Amazing! So I am a great home chef (my family says so) but there were two dishes I did not attempt because I struggled. They used to be non instant rice and pancakes..... but this recipe has taken the latter from the list! Had a dream about pancakes and awoke to find out how to execute, after using self rising flour and omitting salt and baking powder and adding an extra dab of sugar as well as chocolate chips I was successful!!!! GOD be praised, I finally after about 20 yrs of trying have successfully completed an edible batch! Will deffinatley add to my repertoire
Date published: 2017-05-18
Rated 5 out of 5 by from My daughter's favorite Before I found this recipe, because I was wanting to make real pancakes for my daughter, I was always a 'french toast and waffle' person. Pancakes were always just too soggy for me. BUT, I love these. Sure, there's sogginess in the middle by the time I get to it, but these are delicious. I've made them with vegetable oil, and EVOO, and we prefer the taste of the EVOO. It really does make a difference in taste. Also, I couldn't believe it made a difference if you mixed the dry ingredients before adding the mixed-up wet ingredients. We usually have to add a little more flour or milk at times to make it thicker, or less thick, but they always turn out great. They're also REALLY good when we add real vanilla extract, or chocolate chips.
Date published: 2016-10-25
Rated 3 out of 5 by from Though these were not the very best pancakes I've ever had, they were still quite tasty. Though these were not the very best pancakes I've ever had, they were still quite tasty. I like how simple and quick this recipe is; I didn't have to run to the store to buy ingredients, and all my pancakes were done in a matter of minutes. I suggest adding more flour to the batter because it's a little too liquidy. This recipe could be easily altered to include fruit or chocolate chips in the batter if you desire a little more taste.
Date published: 2006-10-09
Rated 5 out of 5 by from I made this recipe as is and they are the best pancakes I have ever made. I made this recipe as is and they are the best pancakes I have ever made. They are good enough even without syrup. My kids loved them. I always make extra and keep them in the fridge because my son loves to have them as a snack in the afternoon. I just reheat them for a few seconds in the microwave (just enough to take the chill off) and spread them with butter and/or raspberry jam. Yum.
Date published: 2005-12-28
Rated 5 out of 5 by from Its was Yummy in my Baby's Tummy! Its was Yummy in my Baby's Tummy!!!Every time I gave my 18 mth old son pancakes from a box or from restaurants he will spit them out, but this morning i made this recipe and he ate 3 small ones. ..I made a maple honey butter to go with it..Put 2 sticks of soft butter in a bow and add about 1/2 cup of honey and 1/2 cup of vermont maple..mix it but not too much..put mixture in parchment paper and roll, put in fridge for about 30 min to 1 hr, then take out and put some slices of it ontop of your pancakes...This is great!!!!
Date published: 2007-07-01
Rated 2 out of 5 by from The pancakes turned out to be flat. The pancakes turned out to be flat. From the comments, I expected fluffy pancakes that rise but they didn't rise... or react at all! The bubbles were so small and unconvincing. The pancakes were thin, too light, and too airy.
Date published: 2006-04-25
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