Plump Pancakes
Plump Pancakes
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Plump Pancakes

10 MIN
40 MIN
10 MIN
12 pancakes



  1. In a large bowl, combine the flour and baking powder. Set the bowl aside.
  2. In another bowl, beat the eggs, sugar, and vanilla for about 5 minutes with an electric mixer. At low speed, add half the milk, and then incorporate the dry ingredients. Add the remaining milk and whisk until the batter is smooth. Let the batter rest for 10 minutes at room temperature.
  3. Place a non-stick skillet over medium heat. When the skillet is hot, brush it with butter. Be careful not to burn yourself.
  4. For each pancake, pour about 75 ml (1/3 cup) of batter into the centre of the skillet. With the back of a spoon, lightly spread the batter.
  5. Cook the pancake for 1 to 2 minutes on each side. It is ready to be flipped when bubbles appear in the centre or the edges appear drier. Adjust the heat, if needed, to give the batter time to cook before it browns too much.
  6. Keep the pancakes warm while preparing the remaining pancakes or serve them as you cook them. Delicious with maple syrup or blueberry sauce.


This recipe is from My Lil’ Ricardo.

Good with...


  1. Turned out flat and not fluffy. Just a heavy thick crepe kinda result.

  2. I cut the recipe in half but followed the instructions and got flat & almost uneatable results. I think recipes that fold in egg whites guaranty better results. Same for the waffle recipe that did not turn out well.

  3. I always add 2 tablespoons of honey and it makes it perfect!!!

  4. Very tasty and quite easy to make!

  5. Can I make the batter a day before cooking?

  6. Very delicious. Easy to make

  7. Very easy and delicious!

  8. Excellent recipe. I have been looking for a similar recipe from scratch. I will definitily add it to my favorite recipes!

  9. There is a mistake in the milk amount cups vs ml.

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Recipes with the "Healthy Pick" stamp have been evaluated by a registered dietitian member of the Ordre professionnel des diététistes du Québec.