Pancakes USDA Recipe for Schools

Age Group: Ages 6-18
Serving Size: 50-100
These aren’t your typical flapjacks! A scrumptious blend of whole-wheat flour with non-fat dry milk, eggs, vanilla, and cinnamon. They are a great way to start to your day!
1 pancake provides 1 oz equivalent grains.
3.12 from 9 votes

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  • Combine flour, cinnamon, baking powder, salt, dry milk, and sugar in a commercial mixer (batch as needed). Using a paddle attachment, mix for 1 minute on low speed.
  • Combine eggs, vanilla, water, and oil in a large bowl. Stir well.
  • Add egg mixture to dry ingredients. Mix until dry ingredients are moistened. DO NOT OVER-MIX.
    For 50 servings, mix for 2–3 minutes on medium speed.
    For 100 servings, mix for 2-3 minutes on medium speed.
  • Lightly coat griddle surface with pan-release spray. Heat griddle to 375 °F.
  • Portion batter with No. 20 scoop (3 Tbsp 1 tsp) onto hot griddle.
  • Cook until surface of pancake is covered with bubbles and bottom side is lightly browned for approximately 2 minutes.
  • Turn pancake and cook until lightly browned on other side for approximately 1 minute.
  • Transfer to a steam table pan (12" x 20" x 2½").
    For 50 servings, use 1 pan.
    For 100 servings, use 2 pans.
  • Critical Control Point: Hold for hot service at 135 °F.
  • Serve 1 pancake.
  • Variation: Fold in fruit after step 3. Stir gently.
    Continue with step 4.


Nutrition Facts
Pancakes USDA Recipe for Schools
Amount Per Serving 1 Pancake
Calories 116 Calories from Fat 45
% Daily Value*
Total Fat 5g8%
Saturated Fat 1g6%
Cholesterol 32mg11%
Sodium 198mg9%
Potassium 104mg3%
Total Carbohydrate 15g5%
Dietary Fiber 2g8%
Total Sugars 2g2%
Protein 4g8%
Vitamin D 13IU87%
Calcium 48mg5%
*Marketing Guide


Cooking Process #2: Same Day Service.
Yield / Volume
50 Servings:
About 5 lb 8 oz
About 2 qt 3 cups/50 pancakes
100 Servings:
About 11 lb
About 1 gal 1 qt 2 cups/100 pancakes