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Breakfast Pancakes

  • Beginner
  • 10 pancakes (4-1/2 inch diameter)
  • 40 min
Baking Success Or Baking Mess


2 cups all-purpose flour
1 tablespoon Fleischmann's® Baking Powder
1 teaspoon salt
1-1/3 cups milk
2 tablespoons Crown® Lily White® Corn Syrup
2 tablespoons butter, melted
2 eggs, slightly beaten
As needed Mazola® Corn Oil


Combine flour, baking powder and salt in a large bowl. Combine milk, corn syrup, butter and eggs in a separate bowl. Add to flour mixture and beat until just smooth.

Preheat griddle OR large skillet on medium-high heat. Add a small amount of oil, as needed. Pour about 2 tablespoons of batter for each pancake. Cook until bubbles have formed and pancake is lightly browned, about 3 minutes. Turn and cook another 2 minutes. Serve immediately with warm syrup.

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