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Better Pancakes

Serves 4 (makes about 12 pancakes)

Rachael says, “My friend Mollie makes these pancakes for her two girls, 3-year-old twins Isabel and Maya. The girls are great eaters, but even the best eaters demand pancakes in between breakfasts of scrambles, yogurt, fruit or oatmeal. Mollie’s solution for giving her girls the food they need to start their day while giving them what they want (which is pancakes) is to ignore the directions on the back of the box. Where it says add one egg, she adds more and where it says add water, she adds milk, bumping up the protein for her girls’ start of their day. In addition, she stirs in plenty of fresh fruits for fiber. Good idea, Mol – thanks for sharing!”


For pancake mixes requiring liquid and egg, use:

  • 2 cups mix
  • 1 cup milk
  • 3 eggs

For pancake mix requiring liquid only, use:

  • 2 cups mix
  • 1 1/2 cups milk
  • 2 eggs

Fruit stir-ins:

  • 1/2 pint blueberries
  • 1/2 banana, cut in half lengthwise, then sliced
  • Canola oil, for griddle
  • Maple syrup or honey, to pass at table


  1. Measure out the pancake mix – ignore the directions from there onward and follow the amounts in this recipe. Stir and adjust the milk until you achieve a consistency that is thick, but able to be poured. Add the blueberries and sliced bananas, then stir to combine.
  2. Pre-heat a large nonstick skillet or griddle over medium heat. Add a drizzle of canola oil. Pour 1/4 cup measure of batter onto hot, greased griddle. Cook until the sides are dry and bubbles are popping around the edges, then flip and cook the other side. Continue until all the batter is used up. Serve with maple syrup or honey.