Yellow Pancakes are a favorite breakfast at our house and will be at your house too!
This is a Wilkes Family Favorite recipe that we have been making for years. Tessa was always the yellow pancake maker at our house and now that she no longer lives at home Jim has taken over the job. We often enjoy these on Sunday mornings before church thanks to Jim.
Below is the original post which was posted in November, 2008. Photos have been updated.
I must admit breakfast is not my favorite meal. I just don’t like eating in the morning.
But on those mornings when I find Tessa down in the kitchen mixing up a batch of yellow pancakes – I always eat. Tessa is the official “yellow pancake” maker at our house. Tessa is like her dad and enjoys a good breakfast. So like her dad, she has learned to make her own breakfast.
A yellow pancake is a thin pancake that is eggier (I don’t think that is really a word) than a normal pancake. It is more like a German pancake – just a thinner version. I think I originally found the recipe in The Oregonian.
Even though I don’t like breakfast in the morning, I do like “breakfast for dinner” and yellow pancakes make a great dinner.
We love to eat them with lemon juice and powdered sugar and if we have some fresh berries to add – even the better!
The recipe is for a single serving but a single serving makes about 2 yellow pancakes depending on the size of your pan. I use a small frying pan. It is easy to double or triple!
- 1 egg
- 1/4 cup milk
- 1 tsp vanilla
- 2 Tbsp flour
- 1 tsp melted butter
- Powdered sugar and lemon juice
- In a bowl whisk the egg.
- Add the milk, vanilla, flour and melted butter.
- Spray a small frying pan with nonstick spray and place over medium heat.
- When the pan is heated, pour enough batter into pan to cover the bottom of the pan.
- Cook until set and no longer runny.
- Watch carefully not to burn.
- Turn pancake over and cook 1 minute.
- Serve with lemon juice and powdered sugar.