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Breakfast Pancakes

The Goods
  • 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, Canola OR Vegetable Oil

Drizzle with Old Tyme® Syrup!

10 pancakes (4-1/2 inch diameter)
Prep Time:
5 min
Cook Time:
5 minutes
Total Time:
10 min
Make Good is Easy

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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